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Black-Eyed Pea and Sausage Chili

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.

Black-Eyed Pea and Sausage Chili

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.

Black-Eyed Pea and Sausage Chili- a hearty southern chili

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.

Black-Eyed Pea and Sausage Chili

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.

Black-Eyed Pea and Sausage Chili with corn

More Chili Recipes

Watch the short video below to see how easy this recipe is to make:

Black-Eyed Pea and Sausage Chili

Black-Eyed Pea and Sausage Chili

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.
PREP: 5 minutes
COOK: 52 minutes
TOTAL: 57 minutes


  • 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


  • 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.


Note: Remove black-eyed peas and corn from freezer before you start the recipe so they can start thawing. It’s ok to add them to the chili when they are still partially frozen.
Course: Soup
Cuisine: Southern

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Black-Eyed Pea and Sausage Chili #southern #chili #blackeyedpeas #newyears

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17 thoughts on “Black-Eyed Pea and Sausage Chili”

  1. 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~

  2. Karl Schulze

    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.

  3. Just made it for a second time! I add chopped potatoes and radishes. I do wish that the calories per serving was listed.

  4. I wasn’t sure if my husband would like this but he loved it. I did add a little cayenne pepper (not alot). I will differently make it again.

  5. Nikki Craft

    I have an abundance of black eye peas frozen from my garden and have made your recipe several times. Love the flavors and prefer this over regular chile! Getting ready to start a pot now to get my black eye peas for New Years. It is cold,gloomy and rainy in Virginia today and a perfect day for Black Eye Pea Chile. Thanks for sharing!

  6. William Abplanalp

    Great stuff. I just added some Carolina goast peppers. I also used red pepper flakes not chili powder. I cooked the goast peppers with the meat. I minced them. Came out spicy but great, thank you!

  7. flichte, I HATE whole kernel corn it does not belong in chili, and I agree that this version has more of a soup feel as opposed to chili. So I modified it by using Masa flour as a thickening agent. You get the corn aromatics and subtle flavor without the actual kernel. Also, I subbed hot Italian with pork (Williams) and beef (Kroger brand) breakfast sausages. I won a chili cook-off with those mods.

  8. Mixed feelings…
    Flavor was terrific! But too much liquid – ended up like soup. We omitted the corn – corn does not belong in chili, to us. I added black beans in place of corn. I would add 1/4 of the liquid called for and add more as needed. Also, we used lean beef but it was oily. I would rinse beef and pork after draining fat. The pork really makes the flavor. Nice touch! Small family of 3 and we nearly finished it, so I’m not sure why people say this makes a ton. Lovely way to disguise black eyed peas! Thank you for the time and energy to create a new option for New Year’s Day.

  9. Ok, this was delish. However not spicy enough for us. I would add 2 or 3 jalapenos seeds and membrane removed and diced. Or a small jar of jalapeno nacho rings drained. Like I said, batch is huge. 6 qt Crock pot was full to the brim. Freezing the rest and will add some spice next time.

  10. Hotmail sign up

    Very helpful article, Thank you for sharing. I love you

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