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
- ½ teaspoon salt
- 2 cups water**
- 2 TBS tomato paste
- 1 ½ 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.
Barbara @ Modern Comfort Food
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!
Pegasuslegend
gorgeous color and love this dish!
The Japanese Redneck
omg...what's a bathing suit.
I don't think I would have thought of that flavor combination.
That Girl
I have only once met a chili I didn't like!
Fight the Fat Foodie
I swear, sweet potato is perfect for nearly everything!
Maria
Love the addition of sweet potatoes!
Cookin' Canuck
Hearty and healthy - the perfect dish for these winter days that just won't go away.
Jeanette
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.
Aggie
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. 🙂
Lindsey @ Gingerbread Bagels
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 🙂
Natalie
I'm always looking for ways to use blackeyed peas! YUM!
kat
I love sweet potato in chili but never thought of pairing it with black-eyed peas, good idea
Amanda
what a great combination lisa, I bet it's wonderful!
Jennifer
This looks wonderful! Love these flavours!
snappygourmet.com
Love the feta cheese on top, great idea!
Lisa
Chili is one of my favorites but I'd never thought to add sweet potato, what a smart addition.
Shelby
Sounds yummy! I need to buy some sweet potatoes!
Aggie
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!