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Black-Eyed Pea and Sausage Chili
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4 from 4 votes

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.
Course Soup
Cuisine Southern
Prep Time 5 minutes
Cook Time 52 minutes
Total Time 57 minutes
Servings 8


  • 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.