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.
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.
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.
% Daily Value*
Total Fat 44g 67%
Saturated Fat 18g 90%
Cholesterol 95mg 31%
Sodium 1337mg 55%
Carbs 29g 9%
*Percent Daily Values are based on a 2,000 calorie diet.