Black Eyed Pea Chili

Black Eyed Pea Chili is a hearty, meaty, and flavorful southern-style chili. This dish is full of tender black eyed peas, hearty ground beef and hot sausage, all in a rich tomato broth.

Black Eyed Pea Chili Recipe

When cooler weather blows in, easy and warming dishes like chili are perfect. I could eat them every night of the week.

Chili recipes are the perfect one pot recipe for meal prep, busy weeknight dinners, or when you need a hearty meal.

And this super easy black eyed pea recipe kicks your traditional beef chili up a few notches.

Serve with my traditional cast iron skillet cornbread for a perfect cold weather meal that is sure to warm your soul. Especially on New Year’s Day!

Ingredients Needed

Meat – This chili recipe uses a combination of ground beef and hot pork sausage. Feel free to substitute ground turkey.

Onion – A medium sized sweet onion works best but use your favorite.

Spices – The spices used in this recipe are chili powder, cumin, paprika, and cayenne. Salt and pepper for seasoning if desired.

Tomatoes – I use a combination of tomato paste and diced tomatoes. You can substitute the diced tomatoes for Rotel.

Black Eyed Peas – Frozen black eyed peas work best for this recipe but you can use dried and rehydrate them. Canned peas can be used but only toward the end of the cooking process or they will be too soft.

Broth – I use beef broth for this chili recipe but feel free to use water and beef bouillon or a combination of beef broth and your favorite beer.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Black Eyed Pea Chili

First: In a large pot or dutch oven over medium high heat, brown the ground beef and pork sausage with a little olive oil until no longer pink. Drain if desired.

Second: Add the garlic and onion. Cook for 5 minutes or until the onion is tender. Add the spices and black eyed peas to the beef mixture. Stir and cook 5 minutes.

Third: Pour in the diced tomatoes, tomato paste, and beef broth. Stir to combine. Bring to a boil and reduce heat to a simmer. Simmer for 20-30 minutes or until the peas are tender.

Fourth: Remove from heat and season with salt and black pepper if desired. Enjoy hot!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

Store any leftover black eyed pea chili in an airtight container in the fridge for up to 5 days. It’s amazing the next day!

Reheat in the microwave or on the stove top until heated through.

Can I freeze it?

Yes, you can! Freeze for up to 3 months in an airtight freezer safe container.

Can I use dried or canned black eyed peas?

I love using frozen black eyed peas, but dried or canned make a great substitute. If you use dried peas, be sure to soak peas or hydrate in a large bowl according to the package directions.

If you use canned black eyed peas, rinse them and add them toward the end of the cooking process or they will become too soft.

Can I make this in a slow cooker or crockpot?

Yes, you can. Just brown the ground beef and sausage. Add the ground beef, sausage, and the remaining ingredients, except the peas, and cook on low for 6-8 hours or on high for 4 hours.

Stir in the peas 30 minutes before serving.

Tips for No Leftovers

• Substitute some of the beef broth for your favorite beer or chicken stock.
• Don’t like ground beef? Try some turkey sausage.
• Try smoked paprika and a little chipotle powder for more smokiness.
• Want more veggies? Add in some diced green bell pepper or red bell pepper.
• Top with a dollop of sour cream, shredded cheese, and sliced jalapeno peppers.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This Black-Eyed Pea Chili Recipe is easy to make, budget friendly with ground beef, hot sausage, and frozen black eyed peas, feeds a crowd, and is a great freezer meal!

October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!

#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

• Venison Chili from Cheese Curd In Paradise
• Colorado Green Chili fromThe Fresh Cooky
• Leftover Roast Pork Chilifrom A Day in the Life on the Farm
• Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
• Instant Pot Chili from Devour Dinner
• Chili con Carne from Karen’s Kitchen Stories
• Smoked Turkey Chili from Palatable Pastime
• My Dad’s Contest Winning Chili from The Spiffy Cookie
• Instant Pot Pork Green Chili from Hostess At Heart
• Pork Chili from Art of Natural Living
• Black Bean Sweet Potato Chili from Life Love and Good Food
• White Chicken Chili from Kathryn’s Kitchen Blog
• Pumpkin Chili from Jen Around The World
• Vegan Butternut Squash Chipotle Chili from Magical Ingredients
• Cincinnati Chili from An Affair from the Heart
• Grilled Pork Tenderloin Chilifrom The Freshman Cook
• Texas Chili from SmartyPantsKitchen

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