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Lunch / Dinner

Black-Eyed Pea Chili with Smoked Sausage

Inspired by the food traditions of the American south, and the promise of a lucky year ahead, this Black-Eyed Pea Chili is one you won’t want to reserve just for New Year’s Day. It’s so perfectly smoky, spicy, and downright delicious, you’ll find yourself wanting to eat this meal every day of the year.


6 servings

Total Time

2 hours

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Test Kitchen Tip

While pork is traditional with black-eyed peas, if you prefer chicken or turkey sausage, feel free to substitute, or kielbasa works fine, too.


Soak peas in a bowl covered with cold water by one inch in the refrigerator overnight; drain.

Melt butter with oil in a pot over medium-high heat. Brown sausages in two batches, 3 minutes per batch; transfer to a plate.

Add poblanos, onions, and minced jalapeño to pot; sweat, partially covered, 78 minutes. Stir in garlic, cumin, oregano, and pepper flakes; cook until fragrant, 1 minute.

Stir in broth and sausages. Increase heat to high, bring chili to a boil, then reduce heat to medium-low and simmer chili, partially covered, until peas are tender, 1–1½ hours.

Stir in cilantro and vinegar; season chili with salt and pepper. Top servings with sliced jalapeños.


Sort the peas to remove any stones, then soak overnight to reduce the overall cooking time.


It’s easy to control the heat level of the chili. Either don’t seed the jalapeño, or seed just part or all of it.


Add cilantro at the end of cooking for the freshest flavor — adding more or less according to your taste.

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