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black-eyed peas stew
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5 from 16 votes

Black-Eyed Peas Slow Cooker Stew

A flavorful, delicious Crockpot Black-Eyed Peas Stew that's also free of any added fats, and is packed with sweet potatoes and carrots. Vegan, gluten-free, soy-free, nut-free recipe.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Slow cooker black eyed peas stew
Servings: 8 servings
Calories: 141kcal


  • 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 (optional but very tasty, cut in a ½-inch dice)
  • 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. You can also use canned black eyed peas)
  • 1 cup tomato puree (canned or fresh)
  • 1 teaspoon dried sage
  • 2 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • 1 chipotle chili in adobo sauce, (finely minced)
  • 4 cups vegetable stock
  • Salt to taste
  • 2 tablespoons cilantro (for garnish)


  • Place all the ingredients in a crockpot, add the stock and mix well.
  • 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.
  • Garnish with coriander and serve hot with brown rice, quinoa, or crusty whole wheat bread.


Calories: 141kcal | Carbohydrates: 29g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 556mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7813IU | Vitamin C: 33mg | Calcium: 47mg | Iron: 3mg