Black Eyed Pea Chili Recipe

Black Eyed Pea Chili Recipe

This black eyed pea chili puts a Southern twist on classic chili! Hearty ground beef, hot sausage, and tender black eyed peas in rich tomato broth. Perfect one-pot comfort food and good luck in the new year!

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Course: Main Dishes

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Author: Jennifer Stewart

Ingredients

1 pound ground beef I use 93/7
1 pound pork sausage spicy, ground
1 medium onion diced
3 cloves garlic minced
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon cayenne pepper
6 ounces tomato paste
14.5 ounces diced tomatoes
15 ounces black eyed peas frozen
3 cups beef broth

Instructions

In a large pot over medium heat, brown the ground beef and pork sausage. Drain if desired.
Add the onion and garlic. Cook for 5 minutes or until the onion is tender.
Add the spices and black eyed peas to the pot. Stir and cook 5 minutes.
Pour in the diced tomatoes, tomato paste, and beef broth. Stir to combine.
Bring to a boil and reduce heat to a simmer. Simmer for 20-30 minutes or until the peas are tender.
Remove from heat and season with salt and pepper if desired.
Enjoy hot!

Notes

Broth swaps: Substitute some beef broth for your favorite beer or chicken stock for different flavor.
Protein options: Use turkey sausage instead of ground beef for leaner version. Just add more spices. Add in some kidney beans if you want more beans.
Boost smokiness: Try smoked paprika and chipotle powder for a more smoky flavor.
Add veggies: Toss in diced green or red bell peppers, carrots, and celery for more vegetables.
Best toppings: Top with sour cream, shredded cheese, and sliced jalapeños take it over the top.

Nutrition