This Black-Eyed Pea and Sausage Chili isn’t just a recipe; it’s a warm hug in a bowl, a culinary adventure that my family now requests on a weekly basis, especially when the evenings start to cool. The first time I made it, I was looking for something a little different from our usual beef chili, something with a unique texture and a depth of flavor that would surprise and delight. The combination of savory, slightly spicy sausage with the creamy, earthy black-eyed peas turned out to be a match made in heaven. The aroma alone, a rich tapestry of smoked paprika, cumin, and simmering tomatoes, filled the house and had everyone drifting into the kitchen, spoons at the ready. It was an instant hit – even my pickiest eater asked for seconds! What I love most is its versatility; it’s hearty enough for a main meal but also sophisticated enough to serve to guests. It’s become our go-to comfort food, perfect for game days, chilly nights, or whenever we need a delicious, satisfying meal that feels both familiar and excitingly new. The subtle sweetness from the bell peppers and the rich umami from the tomato paste create a balanced flavor profile that dances on the palate. Trust me, this chili is more than just food; it’s an experience.

Complete Recipe: Black-Eyed Pea and Sausage Chili

This recipe balances the robust flavors of sausage with the unique, slightly sweet and earthy taste of black-eyed peas, all simmered in a rich, spiced tomato broth. It’s a delightful twist on classic chili that’s sure to become a new favorite.

Yields: 8-10 servings
Prep time: 25 minutes
Cook time: 1 hour 15 minutes – 1 hour 30 minutes

Ingredients:

For the Sausage and Aromatics:
- 1.5 lbs (about 680g) spicy Italian sausage or Andouille sausage, casings removed if in links
- 1 tablespoon olive oil (if sausage is lean)
- 2 large yellow onions, finely chopped (about 2.5 cups)
- 2 large bell peppers (e.g., one red, one green, or a mix of colors), cored, seeded, and chopped (about 2 cups)
- 6-8 cloves garlic, minced (about 2-3 tablespoons)
- 1-2 jalapeño peppers, minced (optional, for extra heat; remove seeds for less heat)
For the Chili Base and Beans:
- 3 (15-ounce / 425g each) cans black-eyed peas, rinsed and drained (or 1.5 cups dried black-eyed peas, soaked overnight and cooked until tender)
- 1 (28-ounce / 794g) can crushed tomatoes (preferably fire-roasted for extra depth)
- 1 (15-ounce / 425g) can diced tomatoes, undrained (preferably fire-roasted)
- 1 (6-ounce / 170g) can tomato paste
- 4 cups (32 fl oz / ~950ml) low-sodium chicken broth or beef broth (or vegetable broth for a different profile)
Spices and Seasonings:
- 3 tablespoons chili powder (use a good quality blend)
- 1 tablespoon smoked paprika (sweet or hot, to your preference)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste; adjust if using spicy sausage or jalapeños)
- 1 teaspoon salt (or to taste; adjust based on sausage and broth saltiness)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1-2 bay leaves
- 1 tablespoon Worcestershire sauce (optional, for umami depth)
- 1 teaspoon unsweetened cocoa powder (optional, for richness and depth) or 1 teaspoon brown sugar (optional, for a hint of sweetness)
For Garnish (Optional):
- Shredded cheddar cheese or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced green onions
- Crushed tortilla chips
- Pickled jalapeños
- A dash of your favorite hot sauce

Instructions

Follow these steps carefully to achieve a deeply flavorful and satisfying Black-Eyed Pea and Sausage Chili.

Brown the Sausage:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil (if using) over medium-high heat. If your sausage is particularly fatty, you might not need the extra oil.
- Add the sausage to the pot. Use a wooden spoon or spatula to break it apart into smaller crumbles as it cooks.
- Cook until the sausage is nicely browned and cooked through, about 8-10 minutes. Stir occasionally to ensure even browning.
- Once browned, if there’s excessive grease, carefully tilt the pot and spoon out the excess, leaving about 1-2 tablespoons of flavorful fat in the pot. If you’ve used lean sausage, there might not be much excess to remove.
Sauté the Aromatics:
- Add the chopped onions and bell peppers to the pot with the sausage and reserved fat.
- Sauté over medium heat, stirring occasionally, until the vegetables have softened and the onions are translucent, about 6-8 minutes.
- Add the minced garlic and jalapeño (if using) to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent the garlic from burning.
Bloom the Spices:
- Add the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper to the pot.
- Stir well to coat the sausage and vegetables with the spices. Cook for 1-2 minutes more, stirring constantly. This step, known as “blooming,” helps to toast the spices and deepen their flavor.
Build the Chili Base:
- Stir in the tomato paste and cook for 2-3 minutes, stirring frequently. This helps to caramelize the tomato paste slightly, enhancing its sweetness and richness.
- Add the crushed tomatoes, diced tomatoes (undrained), and the rinsed and drained black-eyed peas to the pot.
- Pour in the chicken or beef broth. Add the bay leaves.
- If using, stir in the Worcestershire sauce and cocoa powder or brown sugar.
- Season with salt and freshly ground black pepper. Remember that the sausage and broth may already contain salt, so start with a smaller amount and adjust later.
Simmer to Perfection:
- Bring the chili to a gentle simmer over medium-high heat.
- Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or up to 1.5 hours. The longer it simmers, the more the flavors will meld and deepen.
- Stir the chili occasionally (every 15-20 minutes) to prevent it from sticking to the bottom of the pot and to ensure even cooking. If the chili becomes too thick for your liking during simmering, you can add a little more broth or water to reach your desired consistency.
Taste and Adjust Seasoning:
- After the simmering time, remove the bay leaves.
- Taste the chili carefully. Adjust seasonings as needed. You might want to add more salt, pepper, chili powder, or cayenne for more heat. A small splash of apple cider vinegar or a squeeze of lime juice can also brighten the flavors if desired.
Rest (Optional but Recommended):
- For the best flavor, turn off the heat and let the chili rest for 15-30 minutes before serving. This allows the flavors to settle and meld even further. Like many stews and chilis, this recipe often tastes even better the next day.
Serve and Garnish:
- Ladle the hot Black-Eyed Pea and Sausage Chili into bowls.
- Set out a variety of toppings (shredded cheese, sour cream, cilantro, green onions, etc.) so everyone can customize their bowl.
- Serve with cornbread, rice, or crusty bread on the side.

Nutrition Facts

Servings: This recipe makes approximately 8-10 generous servings.
Calories per serving (estimated): Approximately 350-450 calories per serving, depending on the specific sausage used, amount of oil, and optional additions. This estimate does not include toppings.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients, brands, and preparation methods used.

Black-eyed peas are a good source of fiber, protein, folate, and iron. Sausage provides protein and flavor, while the vegetables contribute vitamins and antioxidants. This chili can be a well-rounded and nutritious meal.

Preparation Time

Active Preparation Time (Chopping, Sautéing): Approximately 25-30 minutes. This includes chopping all vegetables, measuring spices, and browning the sausage.
Simmering Time: 1 hour 15 minutes to 1 hour 30 minutes (or longer for even deeper flavor).
Resting Time (Optional): 15-30 minutes.
Total Time: Approximately 2 hours to 2 hours 30 minutes from start to serving.

This timeline makes it an excellent choice for a weekend meal or a day when you have a bit more time to let the flavors develop. However, the active cooking time is relatively short, with most of the duration dedicated to hands-off simmering.

How to Serve

This Black-Eyed Pea and Sausage Chili is incredibly versatile and can be served in numerous delightful ways. Here are some ideas to inspire you:

Classic Chili Bowl Experience:
- Ladle generously into deep bowls.
- Offer a “toppings bar” so everyone can customize their chili:
  - Dairy: Shredded sharp cheddar, Monterey Jack, Colby Jack, or a Mexican blend cheese. Sour cream or a dollop of plain Greek yogurt for a tangy creaminess.
  - Freshness: Chopped fresh cilantro, sliced green onions (scallions), or finely diced red onion.
  - Crunch: Crushed tortilla chips, Fritos, or oyster crackers.
  - Heat: Sliced fresh or pickled jalapeños, a dash of your favorite hot sauce (like Tabasco, Cholula, or Sriracha).
  - Acidity: A small wedge of lime to squeeze over for brightness.
Hearty Accompaniments:
- Cornbread: A classic pairing. Serve with warm, fluffy cornbread muffins or a slice of skillet cornbread. A honey-butter spread for the cornbread is divine.
- Rice: Serve over a bed of fluffy white rice or brown rice to soak up the delicious sauce.
- Crusty Bread: Perfect for dipping and mopping up every last bit of chili.
- Baked Potatoes: Split open a fluffy baked potato or sweet potato and use the chili as a hearty topping.
Creative Serving Ideas:
- Chili Cheese Fries: Ladle over crispy French fries and top generously with melted cheese.
- Chili Dogs: Use as a topping for hot dogs in buns.
- Chili Mac: Serve over a bowl of cooked macaroni pasta, topped with cheese.
- Taco Salad Base: Use as the warm, savory base for a loaded taco salad with lettuce, tomatoes, and other fresh toppings.
- Stuffed Bell Peppers: Hollow out bell peppers, par-bake them, then fill with chili, top with cheese, and bake until bubbly.
For a Crowd or Potluck:
- Serve directly from a slow cooker set to “warm” to keep it at the perfect temperature throughout the event.
- Provide small bowls or sturdy disposable cups for easy serving.

No matter how you choose to serve it, this chili is all about comfort, flavor, and satisfaction. Encourage experimentation with toppings to find everyone’s favorite combination!

Additional Tips

To elevate your Black-Eyed Pea and Sausage Chili from great to absolutely exceptional, consider these five expert tips:

Choose Your Sausage Wisely:
The type of sausage you use will significantly impact the final flavor profile.
- Spicy Italian Sausage: Offers a good kick of heat and fennel notes.
- Andouille Sausage: A Cajun staple, it brings a smoky, spicy depth that complements black-eyed peas beautifully.
- Chorizo (Mexican or Spanish): Mexican chorizo (fresh) will need to be cooked thoroughly and can add a lot of paprika and spice. Spanish chorizo (cured) can be diced and added for a smoky, firm texture.
- Mild Sausage: If you prefer less heat, opt for mild Italian sausage or even a good quality breakfast sausage, then control the spice with cayenne and jalapeños.
  Don’t be afraid to use a combination of sausages for a more complex flavor.
Don’t Rush the Simmer – Patience Pays Off:
While the chili will be “cooked” after about 45 minutes of simmering, allowing it to simmer for the full 1.5 hours (or even a bit longer on very low heat) makes a world of difference. This extended time allows the flavors to meld, deepen, and marry together, resulting in a much richer and more cohesive taste. The black-eyed peas will also absorb more of the surrounding flavors. If you have the time, this patience is a key ingredient.
The “Bloom” is a Flavor Bomb:
Adding your dried spices (chili powder, cumin, paprika, oregano, cayenne) to the pot after sautéing the aromatics but before adding the liquids is crucial. Cooking them in the residual fat from the sausage and vegetables for a minute or two – a process called “blooming” – awakens their essential oils and intensifies their flavors significantly compared to just stirring them into the liquid. Be sure to stir constantly during this step to prevent burning.
Embrace “Make Ahead” Magic:
Like many stews and braises, this Black-Eyed Pea and Sausage Chili often tastes even better the next day, or even two days later. The resting period allows the flavors to continue to meld and mature. If you can, make it a day in advance, let it cool completely, refrigerate, and then gently reheat it before serving. This is a fantastic tip for entertaining, as it takes pressure off day-of cooking.
Balance and Brighten Before Serving:
After the chili has simmered and rested, always taste it one last time before ladling it into bowls. Consider what it might need:
- Salt or Umami: A bit more salt, or a splash more Worcestershire sauce, can enhance overall flavor.
- Heat: More cayenne or a dash of hot sauce if it’s not spicy enough.
- Sweetness/Depth: If using cocoa or brown sugar and the flavor feels a bit flat, a tiny bit more might be needed (use sparingly).
- Acidity/Brightness: This is often the missing link. A small squeeze of fresh lime juice or a tiny splash of apple cider vinegar stirred in right at the end can awaken all the other flavors and add a wonderful brightness that cuts through the richness.

By incorporating these tips, you’ll ensure your chili is packed with maximum flavor and has a wonderfully developed taste and texture.

FAQ Section (Frequently Asked Questions)

Here are answers to some common questions you might have about making this Black-Eyed Pea and Sausage Chili:

Q: Can I use dried black-eyed peas instead of canned?
- A: Absolutely! Using dried black-eyed peas can offer a slightly better texture and flavor if prepared correctly. You’ll need about 1.5 cups of dried black-eyed peas to equal three 15-ounce cans. You’ll need to soak them first: either a long soak (overnight or for at least 6-8 hours in ample water) or a quick soak (bring peas and water to a boil, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour). After soaking, drain and rinse the peas. You can then add them to the chili as instructed for canned peas, but you may need to increase the simmering time by 30-60 minutes, or until the peas are tender. You might also need to add a bit more broth, as dried peas will absorb more liquid as they cook. Alternatively, cook the soaked peas separately until tender before adding them to the chili.
Q: Can I make this chili vegetarian or vegan?
- A: Yes, this recipe can be adapted.
  - For Vegetarian: Omit the sausage. To compensate for the lost flavor and texture, you could add one or two more cans of different beans (like kidney or pinto beans), or add hearty vegetables like diced sweet potatoes, butternut squash, or mushrooms (sauté these with the onions and peppers). Use vegetable broth. You may want to increase the smoked paprika and add a splash of liquid smoke for a deeper, savory flavor.
  - For Vegan: Follow the vegetarian suggestions. Ensure your Worcestershire sauce is vegan (some contain anchovies; or use a vegan alternative like soy sauce or tamari for umami). Omit any dairy toppings or use vegan alternatives like vegan cheese and plant-based sour cream.
Q: How spicy is this chili, and can I adjust the heat level?
- A: The spice level is moderate by default, largely depending on whether you use spicy Italian sausage and include the jalapeño and cayenne pepper. You have full control:
  - For Milder Chili: Use mild Italian sausage, omit the jalapeño (or remove all seeds and membranes), and reduce or omit the cayenne pepper. Choose sweet smoked paprika instead of hot.
  - For Spicier Chili: Use hot Italian sausage or Andouille, keep the jalapeño seeds (or add an extra jalapeño), increase the amount of cayenne pepper, and consider adding a few dashes of your favorite fiery hot sauce at the end. Using hot smoked paprika will also contribute.
Q: What’s the best type of sausage to use for this recipe?
- A: This comes down to personal preference!
  - Spicy Italian Sausage: A popular choice for its fennel notes and chili flake heat.
  - Andouille Sausage: Adds a wonderful smoky depth and Cajun spice, which pairs exceptionally well with black-eyed peas.
  - Chorizo (Mexican, uncooked): Will give a distinctly Mexican flavor profile with strong paprika and chili notes. It can be quite greasy, so be sure to drain excess fat.
  - Smoked Sausage (Kielbasa-style): Can also work, providing a milder, smoky flavor.
    The key is to choose a good quality sausage with a flavor profile you enjoy, as it’s a primary flavor component of the chili.
Q: How long can I store leftover chili, and how should I reheat it?
- A: Leftover chili stores very well and, as mentioned, often tastes even better the next day!
  - Refrigeration: Allow the chili to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days.
  - Freezing: For longer storage, chili freezes beautifully. Cool it completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for up to 3-4 months for best quality. Thaw overnight in the refrigerator before reheating.
  - Reheating: Reheat chili gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if it has thickened too much. Alternatively, you can reheat individual portions in the microwave.