Last Updated on December 11, 2025 by Christin Gillespie

Created with healthy vegan ingredients and full of flavor, this Black-Eyed Pea Sweet Potato Chili recipe is sure to become a favorite. Packed with tender sweet potatoes, protein-rich black-eyed peas, diced tomatoes, and a homemade chili spice blend, it’s the perfect cozy meal to celebrate the New Year!

black-eyed pea sweet potato chili garnished with sliced avocado, a lime, and fresh cilantro, with a spoon in it.

With the New Year approaching, I thought it was the best time to honor a tradition with a cozy bowl of chili. I don’t know about you, but I was force-fed black-eyed peas when I was a baby (we have pictures). Anyone else? And even though no one is “forcing” me now, I feel the energy to continue the ritual.

That’s why I created this Black-Eyed Pea Sweet Potato Chili recipe, to start the New Year on a “lucky,” healthy, and delicious note. Full of hearty sweet potatoes, classic chili add-ins, and a little protein-packed twist from the black-eyed peas, it’s definitely one to please all!

Regardless of the calendar date, this vegan chili will be a staple during the colder months!

Why You’ll Love This Vegan Black-Eyed Pea Chili

Cozy, Vegan Comfort Food: Even without any meat, this vegan black-eyed pea chili is packed with classic flavors, hearty ingredients, and satisfying goodness in every spoonful.
Perfect for the New Year: This black-eyed pea chili is the perfect recipe to kick off the New Year on a lucky, healthy, & tasty start!
Meal Prep Approved: Make a big pot and save some for leftovers to enjoy a cozy bowl of comfort all throughout the week!

vegan black-eyed pea sweet potato chili on a white marble counter with a spoon in it.

Ingredients Needed for This Chili with Black-Eyed Peas

Organic Onion: To amp up the vibrancy and nutrients, I used red, but any color will do.
Organic Red Bell Pepper: Rich in vitamins and antioxidants, for extra healthy benefits to include in this black-eyed pea chili.
Organic Garlic: Fresh is best to build flavor and aroma.
Organic Black-Eyed Peas: High in plant protein, full of fiber, and the star of this vegan black-eyed pea chili. Homemade or canned, both work!
Organic Sweet Potato: Chopped up to add heartiness, beta-carotene, and lots of yummy benefits. Always scrub well and leave the skin on for extra fiber!
Organic No-Salt-Added Tomatoes: A combination of crushed or diced tomatoes and tomato paste. For the jar of tomatoes, I always use and recommend Jovial Foods, as their brand is truly clean without any additives or preservatives.
Organic Seasonings: A homemade blend of organic chili powder, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper are the seasonings used to tie this black-eyed pea chili recipe all together.
Organic Toppings: Chilled avocado, lime slices, and fresh cilantro are my go-to’s, but garnish your vegan black-eyed pea chili with your favorites!
Organic Avocado Oil: A go-to for its neutral flavor and high-heat advantages. You can always use a splash of water to sauté the veggies if that’s more of your cooking style.

black-eyed pea sweet potato chili ingredients with diced tomatoes, red onion, red bell pepper, garlic, sweet potatoes, black-eyed peas, and chili spices.

How to Make this Black-Eyed Pea Chili Recipe

Sauté the Veggies. In a large pot, heat the avocado oil or water on medium-high heat. Sauté the chopped onion and red bell pepper for 4 minutes or until soft.
Stir in the Garlic and Seasonings. Add in the garlic and seasonings. Stir for a minute or so, until fragrant.
Cook. Add the sweet potato, black-eyed peas, canned tomatoes, and spring water. Bring to a light boil, string everything together. Reduce the heat to medium-low and simmer for 20–25 minutes uncovered, stirring every so often.
Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. Alternatively, remove a few scoops of chili and add it to a high-speed blender. Blend until smooth, then pour back into the pot and mix together.
Serve. Serve as is or top with your favorites. Enjoy!

black-eyed pea and sweet potato chili in a pot.

Tips for Making This Healthy Black-Eyed Pea Chili Perfectly

Organic Vegetables: Include your favorite color of onion and bell pepper. And if you want to take it up a notch, add in a jalapeño.
Organic Tomatoes: Diced or crushed tomatoes both pair beautifully. Please use a trusted brand like Jovial Foods, as their tomatoes are free of additives and unnecessary ingredients.
Organic Toppings: Guacamole, extra red onion, and coconut yogurt are some other garnish ideas.
Don’t Skip Blending: Blending about a third of the chili creates the perfect amount of thickness and heartiness. It’s a step worth doing!

Storing and Reheating Vegan Black-Eyed Pea Chili

Storing: Transfer the cooled chili without any toppings to a glass container and refrigerate for up to 4 days.
Reheating: To reheat, transfer your chili portion to a saucepan on the stovetop over medium heat, adding a splash of water as needed until warmed through.

black-eyed pea chili recipe sweet potato topped with avocado, a lime slice, and fresh cilantro.

More Healthy Vegan Chili Recipes To Make

If you make this Black-Eyed Pea Sweet Potato Chili or any other recipe on the blog, please leave a review and rating below! I love hearing from you, and it helps others learn more about the blog too. Don’t forget to follow on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

Black-Eyed Pea Sweet Potato Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4-6 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

1 tsp avocado oil or spring water
1 red onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 large sweet potato, chopped
2 (15-oz) cans black-eyed peas, drained
1 (18.3-oz) jar diced or crushed tomatoes, Jovial Foods
2 tbsp tomato paste
2–3 cups spring water, depending on your desired thickness

SEASONINGS

1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
Sea salt & black pepper, to taste

TOPPINGS

Avocado(s)
Fresh cilantro
Lime slices

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Veggies. In a large pot, heat the avocado oil or water on medium-high heat. Sauté the chopped onion and red bell pepper for 4 minutes or until soft.
Stir in the Garlic and Seasonings. Add in the garlic and seasonings. Stir for a minute or so, until fragrant.
Cook. Add the sweet potato, black-eyed peas, canned tomatoes, and spring water. Bring to a light boil, string everything together. Reduce the heat to medium-low and simmer for 20–25 minutes uncovered, stirring every so often.
Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. Alternatively, remove a few scoops of chili and add it to a high-speed blender. Blend until smooth, then pour back into the pot and mix together.
Serve. Serve as is or top with your favorites. Enjoy!

Notes

Organic Vegetables: Include your favorite color of onion and bell pepper. And if you want to take it up a notch, add in a jalapeño.

Organic Tomatoes: Diced or crushed tomatoes both pair beautifully. Please use a trusted brand like Jovial Foods, as their tomatoes are free of additives and unnecessary ingredients.

Organic Toppings: Guacamole, extra red onion, and coconut yogurt are some other garnish ideas.

Don’t Skip Blending: Blending about a third of the chili creates the perfect amount of thickness and heartiness. It’s a step worth doing!

Storing & Reheating: Transfer the cooled chili without any toppings to a glass container and refrigerate for up to 4 days. To reheat, transfer your chili portion to a saucepan on the stovetop over medium heat, adding a splash of water as needed until warmed through.