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Sweet Potato Chili with Black Eyed Peas and Heirloom Tomatoes


60 mins
Serves 6

Pair sweet potatoes with earthy black-eyed peas for a chili that is both healthy and out of the ordinary. Cooking the sweet potatoes in Tomato Bliss gives the dish a sophisticated flavor, rich with color and freshness. 

  • Step 1

    In a Dutch oven or other large pot over medium-low heat, add Tomato Bliss and sweet potatoes and bring to a boil. Reduce the heat so the soup is at a simmer, cover and cook until the sweet potatoes are very soft, 30 to 40 minutes. Add 1.5 cups of the black-eyed peas, reserving the rest for garnish. 

  • Step 2

    With a slotted spoon, transfer about 1.5 cups of the sweet potato to a bowl and reserve for garnish. Using an immersion blender, puree the sweet potatoes until desired consistency - chunky or smooth.

  • Step 3

    Divide the reserved sweet potatoes and black-eyed peas among bowls, add pureed soup, and top each with garnish. Serve hot.

Ingredient list

  • 3 cups
    cooked black-eyed peas
  • 3 large
    sweet potatoes, peeled and cut into 2-inch dice
  • 32 oz
    Tomato Bliss