Country Sausage Black-Eyed Pea Chili
I’ve been saving this hearty, easy, 30-minute meal for cold weather. It’s finally here, and my body wants to warm up.
You might be thinking what is black-eyed pea chili, but trust me, it’s so good.
I’m really the biggest fan of beans, but I couldn’t stop eating this. Maybe it’s the country sausage that added very fast flavor in less than 30 minutes.
Sausage is a great addition to black-eyed pea chili.
You can do your own substituting with another sausage, but country sausage and black eyed peas just makes good culinary sense.
My favorite kitchen pots are my dutch ovens. I have several. The nice thing about them is that you can put the lid on and put them in the oven. You can turn your oven very low and cook like a slow cooker or keep warm without worrying about the burning the bottom. This 6-quart Emerald Green Dutch Oven from Lodge is very affordable.
I received the white soup crock as a gift and I found a set with lids here. These are the cutest and the kiddos love individual soup crocks too. By the way kids, love sausage black-eyed pea chili too.
If you love traditional chili, my husband’s recipe for five bean chili can be found here. I also have a paleo chili recipe here that is made with beef and sausage.
Black-Eyed Pea Chili with Country Sausage is a perfect winter’s meal that you can make after work easily. You can prep the onions and veggies in advance and have a satisfying, yet fast easy real food meal.
More Soups and Stews from Spinach Tiger
- 1 tablespoon olive oil or canola oil
- 8 spicy sausage patties
- 2 cans black eyed peas, rinsed and drained
- 1 16-ounce can diced tomatoes
- 1 can water
- 3-4 tablespoons chili spice (from your favorite mix)
- 1 teaspoon salt
- 1 teaspoon black pepper or to taste
- ½ red bell pepper, diced ½ cup
- ½ green bell pepper, diced ½ cup
- I medium onion, diced, approximately 1 cup
- cilantro,chopped
- shredded cheese (optional garnish)
- sour cream (optional garnish)
- Break sausage up and heat in a cold heavy bottomed pan. Stir frequently until cooked through.
- Add oil to pan.
- Add in onions, and bell pepper until softened, cooking for 3-5 minutes on low heat.
- Rinse black eyed peas in cold water and drain.
- Add in can of tomatoes with all its juices, black eyed peas, and one can water.
- Add ½ package of chili seasoning, either half of the package or 3-4 tablespoons.
- Season with salt, black pepper.
- Cook on very low heat for 30-60 minutes.
- Stir every ten minutes or so. If the chili is still too dry, add a little more water to the pan.
- Serve with shredded cheese, sour cream, and chopped cilantro.
- Cooking Notes: You can substitute canned beans with another kind of bean. This is for four dinner servings, so you may want to double the ingredients for a larger batch. As far as bell peppers, you can use a red bell pepper or a green bell pepper instead of both.
This looks so good. I saved the recipe to yummly because I have to try this nice hearty winter meal.
Hi Angela, beans are one of my favorite foods, love that you made chili out of black eyed peas. Your site looks great!!
It is even getting chilly in LA. IT is time for something like this. GREG