One-Pot Smoky Black Eyed Pea Sweet Potato Chili
Smoky Black Eyed Pea Sweet Potato Chili- made in one-pot, this hearty plant-based chili is the perfect way to get your peas and greens for the New Year! (vegan, gluten-free)
Y’all know I can’t let New Years Eve pass by without making peas and greens! Whether you’re superstitious or not, kicking off a new year with fiber-packed black eyed peas and nutrient-dense leafy greens definitely can’t hurt.
This Smoky Black Eyed Pea Chili might become my go-to from here on out which is saying a lot coming from a food blogger. It’s just can’t get enough of the Mexican-inspired spices paired with sweet potato and all the fixings that make chili taste like a flavor explosion in your mouth. Served with our favorite cornbread muffins, it’s about all the fireworks I need to celebrate NYE.
Black Eyed Pea Sweet Potato Chili Ingredients
- Extra Virgin Olive Oil- Or any neutral flavored oil you prefer.
- Onion- Yellow or white onion work best.
- Jalapeño- Remove the seeds for a mild spice or keep them in for extra spice.
- Bell Pepper- I like using red or orange for their subtle sweetness.
- Garlic- Fresh garlic is ideal.
- Tomato Paste- Necessary for umami flavor and savory depth.
- Herbs and Spices- Using a blend of chili powder, cumin, smoked paprika, and oregano gives the chili plenty of smoky flavor.
- Sweet Potato- You don’t have to peel the sweet potato unless you want to.
- Black Eyed Peas- Using canned black eyed peas saves time.
- Vegetable Broth- Be sure to use a quality broth for the best flavor.
- Collards Greens- Lacinato kale or baby spinach make good alternatives if you’re not into collard greens.
How to Make Black Eyed Pea Sweet Potato Chili
- Sauté the onion until translucent.
- Add the peppers, garlic, tomato paste, and herbs/spices. Cook for 3 minutes more.
- Add the sweet potato, broth and collards. Bring to a simmer, cover and cook until sweet potato is tender.
- Stir in the drained black eyed peas and cook until heated through.
- Serve warm with desired toppings and enjoy!
More Black Eyed Pea Recipes to Try
- Mexican Black Eyed Peas and Greens
- One-Pot New Years Black Eyed Pea Soup
- New Years Black Eyed Peas and Greens
- Smoky Black Eyed Pea Hummus
- Black Eyed Pea Enchiladas
Smoky Black Eyed Pea Sweet Potato Chili
Made in one-pot, this hearty plant-based chili is the perfect way to get your peas and greens for the New Year! (vegan, gluten-free)
Servings: 4 bowls
Ingredients
- 1 tablespoon extra virgin olive oil, or preferred neutral flavored oil
- 1 white or yellow onion, finely chopped
- 1-2 jalapeños , cored and finely chopped
- 1-2 bell peppers, depending on size; cored and finely chopped
- 3-4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1-2 teaspoons smoked paprika, use 2 for an extra smoky flavor
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups diced sweet potatoes
- 1½-3 cups vegetable broth , see notes
- 2 15-ounce cans black eyed peas, drained and rinsed
- 1 bunch collard greens, chopped (can also sub dino kale or 5oz baby spinach)
- desired toppings: shredded cheese, plain yogurt, lime juice, cilantro, and/or avocado
Instructions
- In a large pot or deep skillet, warm olive oil over medium heat. Add the onion and cook until translucent, for about 3-5 minutes.
- To the pot, add the finely chopped bell pepper, jalapeño, minced garlic, 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1-2 teaspoons smoked paprika, and 1 teaspoon dried oregano. Stir to combine and cook for about three minutes more, until the spices are fragrant.
- Add the diced sweet potato, collards, and 3 cups vegetable broth. Bring to a boil and then reduced to a simmer. Cover and cook until sweet potato is tender, for about 10-15 minutes. Lastly, add the drained black eyed peas. Cook until heated through.
- Serve warm with desired toppings such as plain yogurt, shredded cheese, cilantro, lime juice, and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. They do not include toppings.
Start with 1.5 cups broth if using spinach, or 2 cups if using collard greens. Add more broth as needed, or desired.
Nutrition
Calories: 282kcal, Carbohydrates: 55g, Protein: 15g, Fat: 22g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 850mg, Potassium: 745mg, Fiber: 14g, Sugar: 8g, Vitamin A: 14135IU, Vitamin C: 66mg, Calcium: 466mg, Iron: 5mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This is a very nice recipe, although I’d label it as a soup more than a chili. I actually added a can of refried beans to help thicken it up a bit. You can add just about anything that you’d put in a traditional chili recipe. I also threw in some frozen corn. Next time I’ll cut back on the broth and add tomatoes, canned or fresh will work. It was very tasty and gave me an opportunity to try black-eyed peas, which I’ve never had! It took me a bit to find them. They aren’t as widely available as other beans that I use regularly. I’m sure black beans would work as well. I subbed fresh spinach for collard greens. My husband & I enjoyed this for dinner with corn bread. A nice warm comfortable meal on a cold winter night!
Thank you for the feedback! I will adjust the broth amount so that you can start with less and add more as needed. Collard greens do absorb more of the liquid which I should have taken into account.
This was fantastic. It’s now my top vegan chili recipe. So full of flavor. Thank you.
Thank you so much for the review! I’m so happy you enjoyed it. Happy New Year!
Delicious, came out great!
Thank you for leaving a review! Happy New Year!
Can these ingredients also be thrown into a slow cooker?
Yes! I prefer to cook it on the stovetop because I can toast the spices first but it should still be good in the slow cooker. :)