- 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
- In a large sauté pan, heat the olive oil over medium-high until hot but not smoking.
- Drop-in the sausage and brown, stirring occasionally for approximately 7 minutes.
- 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.
- 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.
- Sprinkle chili with parsley to garnish and serve over the cooked rice.