Smoky Black Eyed Pea Sweet Potato Chili

4.67 from 3 votes

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)

Prep Time15

Cook Time20

Total Time35

Course: dinner, lunch, Soup

Cuisine: American

Servings: bowls

Calories: 282kcal

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

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!

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.