Black Eyed Pea Chili

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

bowl of black eyed pea chili for good luck

Black Eyed Pea Chili Recipe

When cooler weather blows in, easy comforting dishes like chili are essential.

Chili recipes are a wonderful one pot meal that is perfect for meal prep, busy weeknight dinners, or when you need a hearty meal that warms you from the inside out.

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

Perfectly browned ground beef and hot sausage, creamy black-eyed peas, and sweet onions are blanketed in a rich and warm tomato broth.

One thing is for sure, this flavorful southern style chili is so easy and delicious that it will quickly become a family favorite go-to recipe during those cold winter months. Especially New Year’s Day!

Serve with my traditional cast iron skillet cornbread for a perfect cold weather meal that is sure to warm your soul.

labeled picture of chili ingredients on a cold 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.

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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.

ladle of chili for a chili cook-off

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!

When ready to eat, reheat in the microwave or on the stove top until heated through.

Can I freeze it?

Yes, you can! This Black Eyed Pea Chili recipe makes a large batch so there will be plenty to freeze for future meals.

It will last in the freezer for up to 3 months if stored in an air tight freezer safe container.

two bowls of black eyed pea chili

Can I use dried or canned black eyed peas?

While frozen black eyed peas work best, you can certainly use dried or canned. 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.

black eyed pea chili is great for new years day

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.

Add the peas 30 minutes before the end of the cooking time.

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.
  • Add in a small can of diced green chiles or substitute Rotel for the diced tomatoes.

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!

one pot meals are a great addition to your menu plan

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!

pot of black eyed pea chili

Black Eyed Pea Chili

Black Eyed Pea Chili is a comforting, meaty, and flavorful southern-style chili. This dish is full of earthy black eyed peas, hearty ground beef and hot sausage, all in a rich tomato broth.
4.80 from 5 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 10 -12 servings
Calories: 336kcal
Author: Jennifer Stewart

Ingredients

  • 1 pound lean ground beef 93/7
  • 1 pound hot pork sausage ground
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 6 ounces tomato paste
  • 1 14.5 ounce can diced tomatoes
  • 15 ounces frozen black eyed peas
  • 3 cups beef broth

Instructions

  • In a large pot over medium heat, brown the ground beef and pork sausage. Drain if desired.
  • Add the onion and garlic. Cook for 5 minutes or until the onion is tender.
  • Add the spices and black eyed peas to the pot. Stir and cook 5 minutes.
  • 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.
  • Remove from heat and season with salt and pepper if desired.
  • Enjoy hot!

Notes

  • 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.
  • Add in a small can of diced green chiles or substitute Rotel for the diced tomatoes.

Nutrition

Serving: 1.5 cups | Calories: 336kcal | Carbohydrates: 16g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 79mg | Sodium: 758mg | Fiber: 5g | Sugar: 5g

More Easy Recipes

Welcome to our 2021 Chili Cook-Off! 

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

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10 Comments

  1. These photos are calling my name. I love the hot sausage in there.

  2. Kathleen Pope says:

    Loving the addition to hot sausage, and all those amazing spices! I have never tried chili with black-eyed peas, on our menu for this week!

  3. This sounds very comforting! Love the color and flavors!

  4. This sounds like a great version of chili for my black eye pea lovers. I am not a fan of them but so many in my family are.

  5. thefreshmancook says:

    Your chili looks amazing! I love black eyed peas. Definitely a “must try” for me!

  6. The hot sausage in your recipe makes this incredible! I can’t wait to give this a try!

  7. This is a great dish for fall! I loved the colors of this and my family couldn’t get enough of this delicious chili!

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