Sweet Potato and Black Eyed Pea Chili

by jerseygirl on March 22, 2011 · 18 comments

Bathing suit season is right around the corner and it is that time of year. That dreadful time where I try not to bake any high calorie goodies and cram as many veggies in my diet as I can. The hubby likes his meat but I have decided to try some meatless Monday meals while we are “watching” what we eat. I dislike the term dieting so shhhhhhh. I. Am. Not. On. A. Diet!

I wanted something filling but healthy and after looking in my pantry, this vegetarian chili fit the bill. This recipe can be doubled and is a perfect freezable meal. The leftovers are always delicious but this time I didn’t know what they tasted like. Mr. Meat and Potatoes himself, liked it so much that he took the leftovers for lunch today.

Next time I make this, I will remember to pick up some fresh cilantro. I love cooking with fresh herbs but none were to be found in the fridge. The chili was still good but would have been even better with some fresh cilantro.

I have added this recipe to the Bush’s Beans Recipe Exchange.  Join Aggie’s Kitchen and Real Mom Kitchen and share a family favorite Winter Comfort Food recipe for the Bush’s Beans Recipe Exchange!”


Sweet Potato and Black Eyed Pea Chili

  • 2 tablespoon olive oil
  • 3 medium sized sweet potatoes, peeled and diced
  • 1 large onion, diced
  • 2 jalapeno peppers, seeded and diced
  • 3 cloves garlic, minced
  • 2 TBS chili powder
  • 1 TBS ground cumin
  • 1/2 tsp salt
  • 2 cups water**
  • 2 TBS tomato paste
  • 1 1/2 cups frozen corn
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 15-ounce can black eyed peas, rinsed and drained
  • 1 28-ounce can diced tomatoes
  • hot sauce and feta cheese for serving

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion, cook while stirring often, until the onion softens, about 5 minutes. Add jalapeno pepper, garlic, chili powder, cumin, and salt. Cook, stirring constantly, for another 3 minutes. Add water, tomato paste, corn, beans, peas and tomatoes. Sir well and bring to a low simmer. Cook for about 15 to 20 minutes or until sweet potatoes are tender. Serve with hot sauce and feta. Makes 4 to 6 servings.

**If chili gets too thick, more water can be added to thin out.

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{ 18 comments… read them below or add one }

Barbara @ Modern Comfort Food March 23, 2011 at 5:56 am

I'm always in the mood for chili, and I love that you've incorporated southern-style black-eyed peas and sweet potatoes here. Yum!

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Pegasuslegend March 23, 2011 at 7:00 am

gorgeous color and love this dish!

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The Japanese Redneck March 23, 2011 at 10:17 am

omg…what's a bathing suit.

I don't think I would have thought of that flavor combination.

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That Girl March 23, 2011 at 1:21 pm

I have only once met a chili I didn't like!

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Fight the Fat Foodie March 23, 2011 at 2:43 pm

I swear, sweet potato is perfect for nearly everything!

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Maria March 23, 2011 at 6:20 pm

Love the addition of sweet potatoes!

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Cookin' Canuck March 23, 2011 at 6:38 pm

Hearty and healthy – the perfect dish for these winter days that just won't go away.

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Jeanette March 23, 2011 at 8:01 pm

What a nice healthy vegetarian chili. Beans and sweet potatoes are such a nice combination. Can't wait for the warm weather to stay, meanwhile recipes like this will keep us warm and cozy.

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Aggie March 23, 2011 at 9:01 pm

This sounds great Lisa! I just made sweet potato and black bean chili recently for the first time and loved it! I know exactly what you mean about "watching"…I'm right there with you. 🙂

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Lindsey @ Gingerbread Bagels March 23, 2011 at 9:11 pm

I LOVE chili and this looks amazing. I just adore sweet potatoes and love black eyed peas. What a great idea to combo them in chili. YUM 🙂

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Natalie March 23, 2011 at 10:19 pm

I'm always looking for ways to use blackeyed peas! YUM!

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kat March 24, 2011 at 12:38 pm

I love sweet potato in chili but never thought of pairing it with black-eyed peas, good idea

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Amanda March 24, 2011 at 4:19 pm

what a great combination lisa, I bet it's wonderful!

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Jennifer March 24, 2011 at 4:35 pm

This looks wonderful! Love these flavours!

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snappygourmet.com March 24, 2011 at 9:03 pm

Love the feta cheese on top, great idea!

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Lisa March 25, 2011 at 2:18 pm

Chili is one of my favorites but I'd never thought to add sweet potato, what a smart addition.

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Shelby March 31, 2011 at 4:20 am

Sounds yummy! I need to buy some sweet potatoes!

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Aggie February 5, 2013 at 12:09 pm

This type of soup is what I crave when I’m trying to cut back on calories too. It’s so filling and with good stuff! Thanks so much for linking it up Lisa, it sounds so delicious!

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