One-Pot Smoky Black Eyed Pea Sweet Potato Chili Jump to Recipe Leave a Review Pin RecipeSmoky 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.

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