Description
A hearty and flavorful Black-Eyed Pea Sweet Potato Chili, combining tender black-eyed peas, sweet potatoes, vibrant vegetables, and a blend of spices for a comforting and nutritious meal. Perfect for chilly days or any time you crave a warming, plant-based chili rich in fiber and antioxidants.
Ingredients
Scale
Legumes and Broth
- 8 ounces uncooked black-eyed peas
- 4 cups water
- 2 cups vegetable broth
Vegetables
- 2 small sweet potatoes, peeled and diced
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 medium bell pepper, diced
Seasonings and Flavorings
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 can (14.5 ounces) diced tomatoes (with liquid)
- ½ teaspoon turmeric
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- ½ cup fresh cilantro, chopped
Instructions
- Soak the Peas: Place black-eyed peas in a pot, cover with water, and soak overnight (8 hours) to soften them. Drain the peas before cooking to remove excess starch and to ensure even cooking.
- Cook the Base: In the same pot, add 4 cups of fresh water, vegetable broth, diced sweet potatoes, minced garlic, diced onion, celery, and bell pepper. Stir all ingredients together, cover the pot, and cook over medium heat for 45 minutes, stirring occasionally to prevent sticking and to allow flavors to meld while softening the vegetables and peas.
- Add Seasonings: Stir in molasses, apple cider vinegar, soy sauce, diced tomatoes with their liquid, turmeric, chili powder, and cayenne pepper. Cover the pot again and let it simmer for an additional 45 minutes or until all ingredients are tender and the chili has thickened to your liking.
- Serve: Once cooked, garnish the chili with freshly chopped cilantro for a bright and fresh finish. Serve the chili hot as a comforting main dish perfect for any meal.
Notes
- The overnight soaking of black-eyed peas is essential to ensure they cook thoroughly and become tender.
- You can adjust the level of cayenne pepper to make the chili more or less spicy according to your taste preference.
- For a thicker chili, simmer uncovered in the final stage to reduce excess liquid.
- This recipe is naturally vegan and gluten-free, but always check your vegetable broth and soy sauce labels for gluten content if necessary.
- Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for up to 3 months.
