Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 ribs celery, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tbsp mild chili powder
- 1 tsp dried oregano + pinch cayenne (optional)
- 1 1/2 lb sweet potatoes, peeled, 1/2-inch dice
- 2 cans (15 oz) black-eyed peas, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 can (4 oz) mild diced green chiles
- 4 cups low-sodium vegetable broth
- 1 tbsp brown sugar or maple syrup
- 1 small bunch collard greens, stems removed, sliced
- 1–2 tbsp apple cider vinegar
- Salt and black pepper, to taste
Do This
- 1. Warm oil in a large pot over medium heat. Sauté onion, celery, and bell pepper for 6–8 minutes, until softened.
- 2. Stir in garlic, tomato paste, cumin, smoked paprika, chili powder, oregano, cayenne, salt, and pepper. Cook 2 minutes to toast spices.
- 3. Add sweet potatoes, diced tomatoes with juices, green chiles, broth, and brown sugar. Bring to a boil, then reduce to a gentle simmer.
- 4. Simmer uncovered 15–20 minutes, stirring occasionally, until sweet potatoes are almost tender.
- 5. Stir in black-eyed peas and collard greens. Simmer 10–15 minutes more, until greens are tender and chili has thickened.
- 6. Off heat, stir in apple cider vinegar. Taste and adjust salt, pepper, and heat. Serve with desired toppings.
Why You’ll Love This Recipe
- Hearty and comforting, with classic Southern ingredients like sweet potatoes, black-eyed peas, and collards.
- Completely meatless but very satisfying, thanks to plant-based protein and fiber.
- One-pot recipe that is easy enough for a weeknight but special enough for company.
- Perfect for make-ahead meals, game day, or serving alongside cornbread for a cozy dinner.
Grocery List
- Produce: Sweet potatoes, yellow onion, celery, red bell pepper, garlic, collard greens, green onions, cilantro or parsley (for topping, optional).
- Dairy: Sour cream or plain Greek yogurt, shredded sharp cheddar (optional toppings; skip or use dairy-free for vegan).
- Pantry: Olive oil, tomato paste, canned diced tomatoes, canned mild diced green chiles, canned black-eyed peas, low-sodium vegetable broth, brown sugar or maple syrup, apple cider vinegar, ground cumin, smoked paprika, mild chili powder, dried oregano, cayenne pepper, fine sea salt, black pepper, hot sauce, cornbread or tortilla chips (optional).
Full Ingredients
For the Chili
- 2 tbsp olive oil
- 1 large yellow onion, diced (about 2 cups)
- 2 ribs celery, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tbsp mild chili powder
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, or to taste)
- 1 1/4 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 2 cans (15 oz each) black-eyed peas, drained and rinsed (about 3 cups cooked black-eyed peas)
- 1 can (28 oz) diced tomatoes with their juices
- 1 can (4 oz) mild diced green chiles, undrained
- 4 cups low-sodium vegetable broth
- 1 tbsp brown sugar or maple syrup
Greens & Finishing Touches
- 1 small bunch collard greens (about 8 oz), thick stems removed, leaves sliced into thin ribbons
- 1–2 tbsp apple cider vinegar, to taste
Optional Toppings
- Chopped fresh cilantro or flat-leaf parsley
- Sliced green onions
- Sour cream or plain Greek yogurt (or dairy-free alternative)
- Shredded sharp cheddar or vegan cheese
- Hot sauce
- Crumbled cornbread, corn chips, or crushed tortilla chips
Step-by-Step Instructions
Step 1: Prep your vegetables and greens
Start by prepping all your ingredients so cooking is smooth and stress-free. Dice the onion, celery, and red bell pepper into small, even pieces so they cook at the same rate. Peel the sweet potatoes and cut them into 1/2-inch cubes; smaller cubes will cook more quickly and give the chili a nice, hearty texture. Mince the garlic.
For the collard greens, trim off and discard the thick central stems. Stack the leaves, roll them into a tight bundle, and slice across into thin ribbons (a technique called chiffonade). Rinse well and set aside. Place all your spices and tomato paste near the stove so you can add them quickly when needed.
Step 2: Sauté the aromatics
Set a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity) over medium heat. Add the olive oil. When the oil is shimmering but not smoking, add the diced onion, celery, and red bell pepper, along with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and the onions are turning translucent.
If they start to brown too quickly, reduce the heat slightly. You want the vegetables to soften and develop a little sweetness without burning, which builds a flavorful base for the chili.
Step 3: Bloom the tomato paste and spices
Add the minced garlic to the pot and cook for 30–60 seconds, just until fragrant. Stir in the tomato paste, ground cumin, smoked paprika, chili powder, dried oregano, cayenne pepper (if using), 1 1/4 tsp salt, and 1/2 tsp black pepper.
Cook this mixture for 2 minutes, stirring constantly. The tomato paste will darken slightly in color and the spices will smell toasty. This step, called blooming, wakes up the spices and deepens the chili’s flavor, giving it a slow-cooked taste in less time.
Step 4: Add sweet potatoes, tomatoes, chiles, and broth
Stir in the cubed sweet potatoes, making sure they are well coated in the aromatic, spice-and-tomato mixture. Add the diced tomatoes with their juices, the can of mild diced green chiles (including the liquid), the vegetable broth, and the brown sugar or maple syrup.
Increase the heat to medium-high and bring the mixture just to a boil. Once it reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer, around 190–200°F (88–93°C) if you are checking with a thermometer. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sweet potatoes are almost tender when pierced with a fork.
Step 5: Add black-eyed peas and collard greens
When the sweet potatoes are nearly cooked through, stir in the drained and rinsed black-eyed peas and the sliced collard greens. The pot will look quite full, but the greens will wilt down as they cook.
Continue to simmer, uncovered, for another 10–15 minutes, stirring occasionally. The collard greens should become tender but not mushy, and the chili will thicken into a rich, stew-like consistency. If it ever looks too thick for your liking, stir in a splash of additional broth or water.
Step 6: Finish with vinegar and adjust seasoning
Turn off the heat. Stir in 1 tbsp of apple cider vinegar, then taste the chili. Add more vinegar, a teaspoon at a time, until the flavors taste bright and balanced. Adjust salt and pepper as needed; depending on your broth and tomatoes, you may want an extra pinch or two of salt.
If you prefer more heat, add a bit more cayenne or a dash of hot sauce. Let the chili sit off the heat for about 5 minutes to slightly cool and allow the flavors to meld.
Step 7: Serve and garnish
Ladle the chili into bowls. Top each serving with any combination of chopped cilantro or parsley, sliced green onions, a dollop of sour cream or Greek yogurt, shredded cheddar, and a drizzle of hot sauce. Serve with warm cornbread, biscuits, or tortilla chips on the side for scooping.
This chili thickens as it cools; if reheating later, you can loosen it with a bit of broth or water and re-season to taste.
Pro Tips
- Cut sweet potatoes evenly: Aim for a consistent 1/2-inch dice so the sweet potatoes cook at the same rate and keep their shape in the chili.
- Do not rush the sauté: Taking the full 6–8 minutes to soften the onion, celery, and bell pepper builds a sweeter, more complex flavor base.
- Adjust thickness easily: Prefer a thicker chili? Simmer uncovered a bit longer. Want it looser, more like a soup? Stir in extra broth at the end.
- Balance with vinegar: The apple cider vinegar is key to brightening up the earthy sweet potatoes and greens; add it gradually and taste as you go.
- Make it ahead: The flavors deepen after a night in the fridge, so this is an excellent make-ahead dish for busy days or entertaining.
Variations
- Smoky chipotle version: Replace the cayenne with 1–2 minced chipotle peppers in adobo (plus a spoonful of the sauce) for a deeper, smokier heat. Reduce or skip the brown sugar, since chipotles add a hint of sweetness.
- Meaty Southern-style chili: Brown 1/2 lb crumbled sausage or ground turkey in the pot before sautéing the vegetables. Drain excess fat, then proceed with the recipe. This variation adds extra richness and protein while keeping the Southern flavors.
- Instant Pot adaptation: Use the Sauté function to cook the aromatics and bloom the spices. Add the sweet potatoes, tomatoes, chiles, broth, and brown sugar. Pressure cook on High for 4 minutes, then quick-release. Stir in black-eyed peas and collards, simmer on Sauté for 5–8 minutes more, then finish with vinegar and season to taste.
Storage & Make-Ahead
Allow the chili to cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors actually improve after the first day, making this an excellent make-ahead meal for lunches or busy weeknights.
For longer storage, freeze in labeled, airtight containers or freezer bags for up to 3 months. Leave a little headroom in the container, as the chili will expand as it freezes. To reheat, thaw overnight in the refrigerator if frozen, then warm gently in a pot over medium-low heat, adding a splash of water or broth if needed to loosen the consistency. Adjust salt, pepper, and vinegar before serving, since flavors can dull slightly after freezing.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without toppings): about 320 calories, 8 g protein, 59 g carbohydrates, 12 g fiber, 6 g fat, and around 600 mg sodium (depending on the broth and canned products used). These numbers are estimates and can vary based on exact ingredients and brands.
