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Black-Eyed Pea Sweet Potato Chili

Sharon Palmer

“Meaty” black-eyed peas lend a wonderful flavor and texture to plant-based chili, such as my classic recipe for vegan Black-Eyed Pea Sweet Potato Chili. Golden, sweet potatoes offer a rich boost of color, nutrition, and taste, as well. Cook up a pot and serve it with cornbread, as a baked potato topper, or a partner for a crisp green salad. This is a perfect recipe for a slow cooker or Instant Pot, too. Just toss in all of the ingredients, push the button, and you’ll have a delicious, fragrant plant-powered meal waiting for you at the end of the day! And the leftovers are even better the next day.


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Black-Eyed Pea Sweet Potato Chili

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(10 votes, average: 4.10 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes (not including soaking time)
  • Yield: 6 servings (1 cup each) 1x
  • Diet: Vegan


“Meaty” black-eyed peas, earthy sweet potatoes and vibrant spices lend a wonderful flavor to this plant-based chili.


  • 8 ounces black-eyed peas, uncooked
  • 4 cups water
  • 2 cups vegetable broth
  • 2 small sweet potatoes, peeled, diced
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 3 stalks celery, diced
  • 1 medium bell pepper, diced
  • 1 tablespoon molasses
  • 1 tablespoon apple vinegar
  • 1 tablespoon soy sauce
  • 1 14.5-oz can diced tomatoes, with liquid
  • ½ teaspoon turmeric
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper
  • ½ cup fresh cilantro


  1. Place peas in a large pot and cover with water. Soak overnight (or about 8 hours). Drain off water.
  2. Add 4 cups fresh water to pot, along with vegetable broth, sweet potatoes, garlic, onion, celery, and bell pepper, and stir well. Cover with lid and cook over medium heat for 45 minutes, stirring occasionally.
  3. Add molasses, vinegar, tomatoes, turmeric, chili powder, cayenne pepper and stir well. Cover with lid and cook on medium for 45 minutes, until tender.
  4. Garnish with fresh cilantro and serve.
  5. Makes 6 servings (1 cup each)


Instant Pot Directions: For Steps 2-3, place ingredients in an Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately. Garnish with cilantro.

Slow cooker Directions: For Steps 2-3, place ingredients in a Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately. Garnish with cilantro.

  • Category: Soup
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 221
  • Sugar: 9 g
  • Sodium: 423 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 8 g
  • Protein: 12 g

Keywords: vegan chili, healthy chili, easy chili, black-eyed peas

For other plant-based chili recipes, check out:

Tex-Mex Sorghum Chili
Smoky Chili with Sweet Potatoes
Smoky Lentil Chili

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3 thoughts on “Black-Eyed Pea Sweet Potato Chili

  1. Yum, made this for New Years as eating black eyed peas brings good luck!

    I would have made it in the instant pot, but ‘Cook according to manufacturer’s directions’ was rather vague. Used the crock pot instead .

    I added some crushed red peppers to the recipe so it would have more heat.

    It was very tasty, but I would have preferred it to be less liquidy. Maybe next time I’ll use slow cooker option of instant pot and then use sauté option to reduce the liquid.

    I ended up with about 2 quarts after having taken out my one serving, so I think it might actually make 8 servings.

    • Made this with some leftover black eyed peas from New Years. Delicious! My new year resolution is to eat even more vegetables. I will try more of your recipes. Thank you!

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