Black-Eyed Pea and Sweet Potato Chili

It’s very cold here. Chili weather calls for chili on the stove. My husband made a great chili last weekend so I asked him to write down the recipe for you.

It may come in hand if you need a quick meal after the holidays or get tired of Thanksgiving-type food.


Black-Eyed Pea and Sweet Potato Chili


Sweet potato,  peeled and cubed

Red pepper, diced

1 onion, diced

3 cups Black eye peas, cooked

Hot pepper, 1 small (we used mild local one)

1 large can crushed tomatoes

1 small can diced tomatoes, plus liquid

2 cups Water or broth

salt to taste

2 Tbsp Vinegar

2 tsp chili powder

1 tsp cumin

1 tsp oregano

Sautee the onion in a large soup pot. Add red pepper, sautee. Then add everything else and bring to a boil. and let simmer at least an hour, stirring occasionally.

We chopped up a bit of spinach to add to the chili as we heated it up (it made a big pot) for greens.


I also found these cookies that are gingery delicious and very seasonal. Gluten-free and vegan. Not sugar-free.


Speaking of gingerbread men, I added some new items to my etsy shop.




And until Dec 2nd, I have a Black Friday offer of FREE SHIPPING for purchase $15 or more, use the coupon code FREETABBY.

Have a happy, compassionate, and safe Thanksgiving to all who celebrate.


8 thoughts on “Black-Eyed Pea and Sweet Potato Chili

  1. The chili looks incredible! I love the way sweet potato is featured! I’m admittedly a sweet potato addict (I ate two baked sweet potatoes for breakfast this morning), so this is right up my alley. Perfect winter weather food, as you said!

  2. Pingback: Healthy Vegan Friday #72: Holiday Dishes & Season of Change

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