Black-Eyed Pea and Sausage Chili Recipe

This Black-Eyed Pea and Sausage Chili recipe has become a staple in our household, especially during the colder months. There’s something incredibly comforting about a warm bowl of chili, and this version takes it to the next level. The smoky sausage combined with the earthy black-eyed peas creates a depth of flavor that’s both satisfying and surprisingly easy to achieve. From weeknight dinners to weekend gatherings, this chili has consistently been a crowd-pleaser, earning rave reviews from even the pickiest eaters in my family. It’s hearty enough to stand alone, yet versatile enough to be paired with a variety of toppings and sides. Trust me, once you try this recipe, it will quickly become a cherished part of your culinary repertoire too.

Ingredients

The beauty of this Black-Eyed Pea and Sausage Chili lies in its harmonious blend of simple yet flavorful ingredients. Each component plays a crucial role in building the rich, smoky, and hearty character of the chili. Let’s delve into each ingredient, understanding its purpose and potential variations to ensure your chili is nothing short of perfect.

Meats:

• 1 pound Italian Sausage (sweet or hot, casings removed): The foundation of our chili’s savory profile. Italian sausage, whether sweet or hot, provides a robust, seasoned meatiness that distinguishes this chili from more traditional beef-based versions. Removing the casings allows the sausage to crumble and distribute evenly throughout the chili, infusing every bite with its distinctive flavor. For those who prefer a milder chili, sweet Italian sausage is the way to go, offering a gentle savory note with hints of fennel and other spices. If you crave a kick, hot Italian sausage will deliver a pleasant heat that builds as you savor each spoonful. Consider a blend of both for a nuanced flavor profile that balances sweetness and spice. For a leaner option, you can use turkey Italian sausage, although it might have a slightly different flavor profile and less rendered fat, which can be compensated for with a touch of olive oil during cooking.
• ½ pound Smoked Sausage (such as Andouille or Kielbasa), sliced: To elevate the smoky dimension of this chili, we incorporate smoked sausage. Andouille sausage, with its bold, peppery, and smoky flavor, is an excellent choice for those who enjoy a robust chili. Kielbasa, a Polish sausage, offers a milder smokiness with a hint of garlic, making it a more approachable option if you prefer a less intense smoky flavor. Slicing the sausage into rounds ensures even cooking and allows the smoky essence to permeate the chili base. Experiment with different types of smoked sausage to discover your preferred level of smokiness and spice. Chorizo (Spanish or Mexican) could also be used for a different flavor profile, adding both smokiness and a spicy kick, but be mindful of the fat content and drain any excess if necessary.

Vegetables:

• 1 large Onion, chopped: Onions are the aromatic cornerstone of countless savory dishes, and chili is no exception. When sautéed, onions release their natural sugars and create a sweet, savory base that underpins the chili’s flavor complexity. Yellow onions are a versatile choice, offering a balanced flavor that’s not too overpowering. White onions have a sharper bite and can be used for a more pronounced onion flavor. Red onions, while typically used raw in salads, can also be used in chili for a slightly sweeter and milder flavor after cooking. Ensure the onion is finely chopped for even cooking and to prevent large chunks in the final chili.
• 2 Bell Peppers (any color), chopped: Bell peppers contribute both flavor and vibrant color to the chili. Green bell peppers offer a slightly bitter, earthy note, while red and yellow bell peppers bring sweetness and a brighter flavor profile. Orange bell peppers are also a great option, offering a milder sweetness than red or yellow. A combination of different colored bell peppers not only enhances the visual appeal of the chili but also adds layers of flavor complexity. Remove the seeds and membranes before chopping the peppers into bite-sized pieces that will cook down nicely and complement the other ingredients.
• 2-3 cloves Garlic, minced: Garlic is an indispensable aromatic that adds pungent depth and complexity to savory dishes. Minced garlic releases its potent flavor during sautéing, infusing the chili base with its characteristic aroma and taste. Fresh garlic is always preferred for its brighter and more intense flavor. If you don’t have fresh garlic, you can use garlic powder, but start with a smaller amount (about ½ teaspoon) and adjust to taste. For a milder garlic flavor, you can use roasted garlic, which imparts a sweeter, mellower garlic note.
• 1 (14.5 ounce) can Diced Tomatoes, undrained: Diced tomatoes form the liquid base of the chili and contribute acidity and tomatoey sweetness. Undrained diced tomatoes provide both the tomato pulp and the juice, adding moisture and body to the chili. Fire-roasted diced tomatoes will enhance the smoky flavor of the chili, adding a subtle char and depth. For a richer tomato flavor, consider using crushed tomatoes or tomato puree in combination with diced tomatoes. If you prefer a chunkier chili, use diced tomatoes with their juice; for a smoother chili, you can briefly blend a portion of the diced tomatoes before adding them to the pot.
• 1 (15 ounce) can Black-Eyed Peas, rinsed and drained: The star of our chili, black-eyed peas bring a unique earthy flavor and creamy texture that sets this chili apart. Rinsing and draining the canned black-eyed peas removes excess sodium and canning liquid, ensuring the purest flavor. Black-eyed peas are not only delicious but also packed with protein and fiber, making this chili a nutritious and satisfying meal. If you prefer to use dried black-eyed peas, you will need to soak them overnight and cook them until tender before adding them to the chili. This will add a slightly nuttier and more robust flavor.
• 1 (15 ounce) can Kidney Beans, rinsed and drained: Kidney beans, with their meaty texture and mild, slightly sweet flavor, are a classic chili ingredient that adds heartiness and substance. Like black-eyed peas, rinsing and draining kidney beans is essential to remove excess sodium and canning liquid. Dark red kidney beans are commonly used in chili, but light red kidney beans or even pinto beans can also be substituted for a slightly different flavor profile. Kidney beans contribute to the chili’s overall texture and provide additional protein and fiber.
• 1 (15 ounce) can Corn, drained (optional): Corn adds a touch of sweetness and a pleasant textural contrast to the chili. While optional, corn enhances the overall flavor profile and makes the chili even more satisfying. Canned corn, drained, is convenient and readily available. Frozen corn can also be used – simply thaw it before adding to the chili. For a smoky twist, you can use roasted corn kernels. If you are not a fan of corn, you can omit it without significantly altering the overall character of the chili.

Spices and Seasonings:

• 2 tablespoons Chili Powder: Chili powder is the quintessential spice blend for chili, providing a complex combination of chili peppers, cumin, oregano, and other spices. It imparts warmth, depth, and a characteristic chili flavor. The intensity of chili powder can vary, so start with 2 tablespoons and adjust to taste. For a spicier chili, you can use a chili powder blend that includes hotter chili peppers or add extra cayenne pepper. For a milder chili, choose a mild chili powder blend.
• 1 tablespoon Cumin: Cumin is a warm, earthy spice that is essential in chili recipes. It adds depth and complexity to the flavor profile, complementing the chili powder and other spices. Ground cumin is readily available and easy to use. For a more intense cumin flavor, you can toast cumin seeds briefly in a dry pan before grinding them.
• 1 teaspoon Dried Oregano: Oregano contributes a slightly pungent, herbaceous note that balances the richness of the chili. Dried oregano is commonly used in chili and adds a subtle Mediterranean flavor. Fresh oregano can also be used, but dried oregano is more potent and holds up well during long cooking times.
• 1 teaspoon Smoked Paprika: Smoked paprika amplifies the smoky notes in the chili, complementing the smoked sausage and adding another layer of flavor complexity. It provides a rich, smoky flavor without adding heat. Sweet paprika can be used as a substitute, but it will lack the characteristic smokiness.
• ½ teaspoon Cayenne Pepper (or to taste, optional): Cayenne pepper adds a direct heat to the chili for those who like a spicier dish. It’s optional and should be added according to your spice preference. Start with ½ teaspoon and add more to taste. Alternatively, you can use a pinch of red pepper flakes for a similar heat.
• Salt and Black Pepper, to taste: Salt and black pepper are fundamental seasonings that enhance all the other flavors in the chili. Season generously with salt and pepper to taste, adjusting throughout the cooking process. Taste the chili at various stages and adjust the seasoning as needed.
• 2 cups Chicken Broth (or vegetable broth for vegetarian option): Chicken broth provides the liquid base for the chili and adds savory depth. Low-sodium chicken broth is recommended to control the salt content. Vegetable broth can be used as a vegetarian alternative, maintaining the savory base while keeping the dish plant-based. Beef broth can also be used for a richer, beefier flavor, if desired.
• 2 tablespoons Olive Oil: Olive oil is used for sautéing the vegetables and sausage, providing a healthy fat base and enhancing the flavors of the aromatics. Extra virgin olive oil is a good choice for its flavor and health benefits. Other cooking oils, such as canola oil or vegetable oil, can also be used.

Instructions

Crafting this Black-Eyed Pea and Sausage Chili is a straightforward process, breaking down into easy-to-follow steps. By following these instructions carefully, you’ll be rewarded with a flavorful and hearty chili that’s perfect for any occasion.

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell peppers and sauté for 5-7 minutes, or until softened and fragrant. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the onions and peppers at the beginning is crucial as it softens them and releases their flavors, creating a flavorful base for the chili. Don’t rush this step; allowing them to soften properly will significantly enhance the final taste.
2. Brown the Sausage: Add the Italian sausage (casings removed and crumbled) and smoked sausage slices to the pot. Cook, breaking up the sausage with a spoon, until browned. This usually takes about 8-10 minutes. Browning the sausage is essential for developing deeper flavors. As the sausage cooks, it renders its fat, which further enhances the flavor of the chili. Ensure the sausage is cooked through and no longer pink before proceeding to the next step. Drain off any excess grease if desired, although a little rendered sausage fat contributes to the chili’s richness.
3. Add Garlic and Spices: Stir in minced garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant. Cooking the spices briefly in the hot oil and sausage fat “blooms” them, releasing their aromatic oils and intensifying their flavors. This step is vital for creating a well-spiced and flavorful chili. Be careful not to burn the garlic or spices; stir constantly and cook just until fragrant.
4. Incorporate Tomatoes and Broth: Pour in diced tomatoes (undrained) and chicken broth (or vegetable broth). Stir well to combine, scraping up any browned bits from the bottom of the pot – these browned bits add extra flavor. The liquid ingredients will deglaze the pot, lifting up any flavorful fond (browned bits) stuck to the bottom, which adds depth to the chili. Ensure everything is well mixed and combined at this stage.
5. Simmer and Thicken: Bring the chili to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. Simmering allows the flavors to meld and deepen, creating a more complex and harmonious chili. The longer you simmer, the more flavorful the chili will become. If you prefer a thicker chili, simmer uncovered for the last 15-20 minutes to allow some of the liquid to evaporate.
6. Add Beans and Corn: Stir in rinsed and drained black-eyed peas, kidney beans, and corn (if using). Cook for another 10-15 minutes, or until heated through and the flavors have further melded. Adding the beans and corn towards the end prevents them from becoming mushy and allows them to retain their texture. Cooking them for a shorter time ensures they are heated through and integrated into the chili without losing their individual character.
7. Season to Taste: Season with salt and black pepper to taste. Adjust spices as needed. Taste the chili and adjust the seasoning to your preference. You might need to add more salt, pepper, chili powder, or cayenne pepper to achieve the perfect balance of flavors. Remember that flavors will continue to develop as the chili rests.
8. Serve and Enjoy: Ladle hot chili into bowls and serve with your favorite toppings.

Nutrition Facts

(Per serving, approximate)

• Servings: 6-8
• Calories per serving: Approximately 450-550 (depending on serving size and sausage type)

Please Note: Nutritional information is an estimate and can vary based on specific ingredients used, serving sizes, and cooking methods. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep time: 20 minutes
• Cook time: 45 minutes – 1 hour 15 minutes
• Total time: 1 hour 5 minutes – 1 hour 35 minutes

How to Serve

This Black-Eyed Pea and Sausage Chili is incredibly versatile and can be served in numerous delicious ways. Here are some ideas to elevate your chili experience:

Toppings (Build Your Own Chili Bar!):

• Shredded Cheese: Cheddar, Monterey Jack, Pepper Jack, or a blend
• Sour Cream or Greek Yogurt: For a creamy and cooling contrast
• Chopped Green Onions or Chives: For a fresh, oniony bite
• Diced Red Onion: For a sharper, more pungent onion flavor
• Fresh Cilantro: For a bright, herbaceous touch
• Sliced Jalapeños (fresh or pickled): For extra heat
• Avocado or Guacamole: For creaminess and healthy fats
• Tortilla Chips or Strips: For crunch and texture
• Hot Sauce: For customizable spice levels
• Lime Wedges: To brighten the flavors with a squeeze of citrus

Side Dishes:

• Cornbread: Classic pairing for chili, sweet or savory cornbread complements the chili perfectly.
• Biscuits: Flaky biscuits are great for soaking up the chili.
• Salad: A simple green salad or a Southwestern-style salad provides a refreshing contrast.
• Grilled Cheese Sandwiches: A comforting and cheesy side that pairs wonderfully with chili.
• Baked Potatoes or Sweet Potatoes: Top baked potatoes with chili for a hearty and filling meal.

Serving Occasions:

• Weeknight Dinners: Quick and easy to prepare, perfect for busy weeknights.
• Game Day Gatherings: A crowd-pleasing dish for football games or sports events.
• Potlucks and Cookouts: Easy to transport and serve, always a hit at gatherings.
• Casual Parties: A warm and comforting option for informal get-togethers.
• Cold Weather Meals: Ideal for cozy nights in during fall and winter.

Additional Tips for Perfect Chili

1. Adjust the Spice Level: Customize the heat to your liking! If you prefer a milder chili, reduce or omit the cayenne pepper and use sweet Italian sausage. For a spicier chili, use hot Italian sausage, add more cayenne pepper or red pepper flakes, or include a chopped jalapeño or serrano pepper with the bell peppers. You can also serve hot sauce on the side for those who want extra heat.
2. Make it Vegetarian or Vegan: Easily adapt this recipe for vegetarian or vegan diets. Substitute the Italian and smoked sausage with plant-based sausage alternatives or add more vegetables like mushrooms, zucchini, or sweet potatoes. Use vegetable broth instead of chicken broth. Ensure your sausage substitute is flavorful to maintain the hearty character of the chili.
3. Slow Cooker Chili: This recipe can be easily adapted for a slow cooker. Brown the sausages and sauté the onions and peppers on the stovetop as instructed. Then, transfer all ingredients to a slow cooker, stir well, and cook on low for 6-8 hours or on high for 3-4 hours. Slow cooking deepens the flavors and creates an incredibly tender and flavorful chili, perfect for minimal effort.
4. Make Ahead and Freeze: Chili is a fantastic make-ahead dish and freezes beautifully. Prepare a large batch and store leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave. Chili often tastes even better the next day as the flavors have had time to meld.
5. Thicken Your Chili: If your chili is too thin, there are several ways to thicken it. Simmer uncovered for a longer period to reduce the liquid. Alternatively, you can mash some of the beans against the side of the pot to release their starch and thicken the chili. Another option is to mix a tablespoon of cornstarch or masa harina with a little cold water to create a slurry, then stir it into the chili and simmer until thickened.

FAQ Section

Q1: Can I substitute ground beef for the sausage in this chili recipe?

A: Yes, you can substitute ground beef for the Italian sausage if you prefer. Use 1 pound of ground beef and brown it in the pot before adding the vegetables. Ground beef will provide a different flavor profile, closer to a traditional chili. For a richer flavor when using ground beef, consider using a blend of ground beef and ground pork or adding a teaspoon of Italian seasoning to mimic some of the Italian sausage flavor notes. However, keep in mind that the smoked sausage is still crucial for the signature smoky flavor of this specific chili recipe.

Q2: I don’t have black-eyed peas, can I use another type of bean?

A: Absolutely! While black-eyed peas contribute a unique earthy flavor, you can substitute them with other beans. Great Northern beans or cannellini beans would be good substitutes, offering a creamy texture and mild flavor that will complement the chili. Pinto beans or even more kidney beans can also be used, although they will slightly alter the overall flavor profile. Experiment with different beans to find your favorite variation!

Q3: Can I make this chili spicier without using cayenne pepper?

A: Yes, there are several ways to increase the spice level without relying solely on cayenne pepper. You can use hot Italian sausage instead of sweet Italian sausage. Add a chopped jalapeño or serrano pepper along with the bell peppers during sautéing. Use a spicier chili powder blend. Incorporate a dash of hot sauce into the chili while it simmers. You can also serve sliced jalapeños or pickled jalapeños as toppings for those who want to add extra heat individually.

Q4: What’s the best way to reheat leftover chili?

A: Reheating leftover chili is easy and it tastes even better the next day! You can reheat it on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of water or broth if it seems too thick. Alternatively, you can reheat chili in the microwave in microwave-safe bowls in 1-2 minute intervals, stirring in between, until heated through. Ensure the chili is heated to an internal temperature of 165°F (74°C) for food safety.

Q5: Can I add other vegetables to this chili?

A: Definitely! Chili is very adaptable, and you can easily add other vegetables to customize it to your liking. Consider adding diced zucchini, mushrooms, carrots, or sweet potatoes along with the bell peppers. You can also add greens like spinach or kale towards the end of cooking for added nutrients and texture. Remember to adjust cooking times as needed depending on the vegetables you add, ensuring they are cooked through but not mushy. Adding extra vegetables is a great way to boost the nutritional value and bulk up the chili.

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