Black-Eyed Pea and Sausage Chili is a hearty and meaty southern chili filled with black-eyed peas, corn, tomatoes, ground beef, and Italian sausage. Serve with cornbread for a filling cold weather meal.
With 2 pounds of meat, this is a really meaty meal. The Italian sausage gives it a nice spicy kick. This recipe makes a huge batch of chili and leftovers reheat well.
For ease of preparation, this recipe uses frozen corn and black-eyed peas.
To make Black-Eyed Pea and Sausage Chili, start by cooking the ground beef, sausage, onion, and green pepper in a large Dutch oven. Break the meat apart with a wooden spoon as much as you can. Drain off most of the fat. Add the garlic and cook for 1 minute.
Next add 4 cups of beef broth, a can of tomato sauce, a can of diced tomatoes (undrained), a teaspoon each of oregano and chili powder and some salt and pepper plus the black-eyed peas. Simmer for 40 minutes, being sure to stir occasionally so it doesn’t burn on the bottom.
Add the corn and cook 5 more minutes.
Black-Eyed Pea and Sausage Chili is best served with some cornbread. This chili is so thick and chunky and full of flavor. I love the flavor of black-eyed peas. They give the chili so much more flavor than beans do.
More Chili Recipes
Watch the short video below to see how easy this recipe is to make:
Black-Eyed Pea and Sausage Chili
Ingredients
- 1 pound lean ground beef
- 1 pound hot Italian ground sausage
- 1 medium onion,, chopped
- 1/2 green bell pepper,, seeded and chopped
- 2 garlic cloves,, minced
- 4 cups beef broth
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 pound frozen black-eyed peas
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepepr
- 1 (14-ounce) bag frozen corn
Instructions
- Place ground beef, sausage, onion, and bell pepper in a large Dutch oven. Cook, breaking meat apart, until meat is cooked through. Drain off excess fat.
- Add garlic and cook 1 minute.
- Add broth, tomato sauce, diced tomatoes, black-eyed peas, oregano, chili powder, salt and pepper. Bring to a boil and then simmer for 40 minutes, stirring occasionally.
- Add corn and cook 5 more minutes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds good. Can I use dry black eyed peas or canned instead?
Oh my! I’m from the Heart of Dixie (Alabama), now living in MD. and for NYD I have always cooked the traditional NYD dinner, from soaking the BEPeas, then slow cooking them, to cooking pork, collards, cornbread, etc, but this year, I decided to use this recipe, your drunken collards and your Jiffy cornbread recipes. I am so glad I did! The only thing I did different to this chili was I used Rotel instead of chopped tomatoes and I used Beef Better Than Bullion and made the beef stock. We enjoyed the dinner I truly think more than we have than the past few years! This will be our new tradition! Thank you for these wonderful recipes and new memories! ~CeCe~
Outstanding !
Best flavored blackeyed peas that I’ve ever had.
Good stuff.
Made this as written,but I used mild sausage and it was a BIG hit in my household. Will definitely be in my cold weather recipe rotation. Thanks for this fabulous chili recipe.
Just made it for a second time! I add chopped potatoes and radishes. I do wish that the calories per serving was listed.
Made this for New Year’s and the chili was delicious