Black-Eyed Peas Slow Cooker Stew
Prep time
Cook time
Total time
Recipe type: Main
Serves: 8
  • 1 large onion, chopped
  • 2 medium carrots, cut in a ½-inch dice or thinly sliced in rounds
  • 3 celery stalks, cut in a ½-inch dice
  • 1 large bell pepper, cut in a ½-inch dice. I used green but you can use any color.
  • 1 sweet potato, cut in a ½-inch dice (optional but very tasty)
  • 3 cups black eyed peas (if using frozen, like I did, you can use these without any prep. If using dried, use 1 cup dried peas and soak overnight or at least 8 hours, then drain and rinse and cook until almost tender.)
  • 1 cup pureed tomatoes
  • 1 tsp dried, crumbled sage
  • 2 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 chipotle chili in adobo sauce, finely minced
  • 4 cups vegetable stock
  • Salt to taste
  • Coriander for garnish
  1. Place all the ingredients in a crockpot, add the stock and mix well.
  2. Cover the crockpot and cook on a high setting for 4 hours or low for 6-8 hours or until all the vegetables and black-eyed peas are tender.
  3. Garnish with coriander and serve hot with brown rice, quinoa, or crusty whole wheat bread.
Recipe by Holy Cow! Vegan Recipes at