Spicy Sausage and Black-Eyed Pea Chili

Spicy Sausage and Black-Eyed Pea Chili

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: Serves 6

If you are looking to add a spicier Cajun flavor to your chili, try using Andouille sausage that is frequently used in jambalaya and gumbo, or spicy Chaurice sausage.


  • 1 tablespoon olive oil
  • 1 pound sausage, cut into 1/4-inch cubes
  • 3 medium yellow onions, chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 bay leaf
  • 2 cans (14 1/2-ounce) beef broth
  • 2 cans (15 1/2-ounce) black-eyed peas, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 teaspoon salt
  • 6 cups hot cooked rice
  • Parsley to garnish


  1. In a large sauté pan, heat the olive oil over medium-high until hot but not smoking.
  2. Drop-in the sausage and brown, stirring occasionally for approximately 7 minutes.
  3. Spoon out some of the excess fat from the pan and then add the onions and peppers and sauté for about 6 minutes. Onions will turn a golden brown.
  4. Mix in the bay leaf, broth, black-eyed peas, chili powder, cumin, and thyme. Mix until all of the ingredients are well combined. After bringing to a boil, reduce the heat to low and simmer uncovered for approximately 30 minutes.
  5. Sprinkle chili with parsley to garnish and serve over the cooked rice.


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