Vegan Black-Eyed Pea And Black Bean Chili - My Annual New Year's Day Black-Eyed Pea Recipe

Eat black-eyed peas on New Year's day for good luck

Happy New Year!
As is the tradition, I am posting a lucky black-eyed pea recipe for New Year's Day.  For additional lucky recipes, see last year's Black-eyed pea curry and Black-eyed pea roasted red pepper hummus.  The spicy flavor of the chili is offset with the sweetness of the diced sweet potato and the creaminess of the Tofutti sour cream. 

You can either use a fresh jalapeño or dried. They just opened a Penseys spice store nearby and I found this wonderful dried "California Crushed jalapeño" which gives an amazing flavor to the chili. According to Penseys, the heat of the jalapeño is very sensitive to temperature so it should be added toward the end of cooking.

Tofutti Vegan Sour Cream

Another good vegan food product I use to garnish this dish is Tofutti Vegan Sour Cream. I'm happy to say that Tofutti no longer contains trans-fats. 
This dish is an excellent source of vegan protein and dietary fiber.


Vegan Black-Eyed Pea and Black Bean Chili
[makes four 1 1/2 cup servings]
1 tablespoon extra virgin olive oil
1 cup yellow onion, chopped
3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1 tablespoon chili powder
1 teaspoon ground cumin
One 15 ounce can black-eyed peas (drained)
One 15 ounce can black beans (drained and rinsed well)
One 14.5 ounce can fire roasted (or plain) diced tomatoes
One 4 ounce can diced green chilies
1 1/2 cups sweet potatoes, diced in 1/2" cubes
1 cup veggie broth
1 to 3 teaspoons Penseys dried  jalapeño or one fresh, chopped
2 tablespoons fresh chopped parsley or cilantro (optional)
4 tablespoons Tofutti vegan sour cream (optional)


Heat oil in a 5 quart dutch oven. Add onion and sauté for 8 minutes until soft. Add garlic and cook another minute until fragrant. 
Stir the chili powder and cumin into the cooked onions. 
Make sure the black beans are rinsed well or the chili will turn black. 
Add the black-eyed peas, black beans, diced tomatoes, diced green chilies, sweet potatoes and the veggie broth. Stir in the jalapeño, cover and cook for another 8 minutes or until the sweet potatoes are just tender, stirring occasionally. 
Serve immediately.


Per serving (without cilantro and tofutti): 290.4 calories, 4.3 g fat, 0.5 g saturated fat, 0 mg cholesterol, 12.6 g protein, 56.6 g carbohydrate and 11.8 g dietary fiber.  

For good luck, always leave 3 black-eyed peas on your plate!