If you are craving a hearty, comforting meal with a unique twist, this Black Eyed Pea Chili Recipe is just what you need. Packed with smoky spices, tender black-eyed peas, and savory ground beef and sausage, it delivers a rich, satisfying flavor that warms you up from the inside out. Whether you’re feeding a crowd or just treating yourself to something special, this chili feels like a hug in a bowl. Plus, it’s incredibly easy to prepare and slow-cooked to perfection, making it a true weeknight winner.
Ingredients You’ll Need
This recipe shines because it relies on simple, wholesome ingredients that work together brilliantly. Each one plays a crucial role: the meats bring hearty depth, the black-eyed peas add texture and earthiness, and the blend of spices delivers that signature chili warmth and complexity.
- 1 lb ground beef: Provides a rich, savory base that makes the chili filling and delicious.
- 1 lb sausage: Adds extra flavor and a touch of juiciness to balance the beans.
- 2 Tbsp dried minced onion: Offers a mild onion flavor that melds perfectly without needing fresh chopping.
- 1 tsp garlic powder: Enhances depth and gives just the right garlicky kick.
- 2 Tbsp chili powder: The heart of the chili’s flavor, bringing warmth and subtle smokiness.
- 2 tsp ground cumin: Adds earthy undertones that complement the chili powder beautifully.
- 1 (6-oz) can tomato paste: Thickens the chili while delivering concentrated tomato richness.
- 1 (14.5-oz) can diced tomatoes (undrained): Provides juicy chunks and balances acidity.
- 1 (10-oz) can diced tomatoes with green chiles (undrained): Gives a mild heat and a vibrant color contrast.
- 1 (16-oz) package frozen black-eyed peas: The star ingredient, bringing unique texture and a slightly nutty flavor.
- 2¼ cups beef broth: Creates the perfect savory liquid to cook everything slowly and let flavors meld.
- 1 tsp smoked paprika: Infuses the chili with a wonderful smoky sweetness.
- ½ tsp ground red pepper: Adds just a touch of spicy heat, adjustable to your taste.
- Salt and pepper, to taste: Essential seasonings to bring everything into balance.
How to Make Black Eyed Pea Chili Recipe
Step 1: Brown the Meats
Start by cooking the ground beef and sausage in a large skillet over medium heat until browned and no longer pink. This step is essential for building flavor as it caramelizes the meat and releases those mouthwatering juices. Once cooked, drain off any excess fat to keep the chili from becoming greasy while retaining richness.
Step 2: Combine Everything in the Slow Cooker
Next, add the browned meat along with the dried minced onion, garlic powder, chili powder, ground cumin, tomato paste, both cans of diced tomatoes (including green chiles), frozen black-eyed peas, beef broth, smoked paprika, ground red pepper, salt, and pepper into your slow cooker. This is where all those simple ingredients come together to create magic.
Step 3: Slow Cook to Perfection
Cover your slow cooker and set it to LOW. Let the chili cook for 6 to 8 hours. This slow cooking method allows every spice to deeply infuse the black-eyed peas and meat, resulting in a tender, flavorful chili with a gorgeous, thick texture that makes it so satisfying spoon after spoon.
How to Serve Black Eyed Pea Chili Recipe
Garnishes
Garnishes bring an extra layer of excitement and texture to this already fantastic chili. Consider a dollop of sour cream to mellow the heat, a sprinkle of shredded sharp cheddar for gooey goodness, or chopped green onions for fresh brightness. A handful of crispy tortilla chips or crumbled corn chips adds delightful crunch and makes each bite more interesting.
Side Dishes
When serving Black Eyed Pea Chili Recipe, pairing it with sides that complement its rich, spicy nature is key. Cornbread, either sweet or savory, is a classic choice offering a tender crumb to soak up those delicious juices. A light green salad with a tangy vinaigrette can balance the chili’s heartiness, and a side of steamed rice is perfect if you want a little extra bulk to the meal.
Creative Ways to Present
Feeling adventurous? Serve your chili in mini bread bowls for an impressive bowl-and-bite combo that’s perfect for parties. Or try layering it in a casserole dish with cheese and cornbread topping then bake it for a chili pie twist. Another fun option is spooning the chili over baked potatoes topped with sour cream and chives, letting you enjoy this recipe in totally different ways.
Make Ahead and Storage
Storing Leftovers
This Black Eyed Pea Chili Recipe makes great leftovers that taste even better the next day. Let it cool completely before transferring to airtight containers and refrigerate for up to 3-4 days. The flavors have more time to mingle, giving an even deeper taste.
Freezing
To freeze, portion the chili into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It can be frozen for up to 3 months. When you want a quick meal, just thaw it in the fridge overnight and you’re ready for a comforting dish that warms you instantly.
Reheating
For reheating, the stovetop or microwave both work well. Gently warm your chili on medium-low heat until heated through, stirring occasionally to prevent sticking. Add a splash of beef broth or water if it thickened too much during storage. This keeps the texture just right and the flavors bright.
FAQs
Can I use dried black-eyed peas instead of frozen?
Yes, you can definitely use dried black-eyed peas. Just be sure to soak them overnight and cook them beforehand, as dried peas require much longer cooking time. This will ensure they become tender and blend well in the chili.
Is this chili very spicy?
The spice level in this Black Eyed Pea Chili Recipe is moderate and can easily be adjusted. If you prefer less heat, reduce or omit the ground red pepper. For more kick, add extra chili powder or a dash of cayenne pepper.
Can I make this chili vegetarian?
Absolutely! Swap out the ground beef and sausage for hearty vegetables or plant-based meat substitutes. You could also add extra beans or lentils to maintain that satisfying protein-packed quality.
Do I have to use a slow cooker?
While slow cooking yields the best flavor and texture, you can prepare this chili on the stove over low heat, simmering for 1.5 to 2 hours. Just be sure to stir occasionally to prevent sticking and adjust liquid as needed.
What can I serve with leftover chili?
Leftover chili is fantastic spooned over baked potatoes, as a topping for nachos, inside tacos, or even layered in a chili mac pasta bake. It’s an incredibly versatile recipe that keeps on giving.
Final Thoughts
This Black Eyed Pea Chili Recipe is one of those rare dishes that feels both special and effortless. The tender black-eyed peas, smoky spices, and savory meats come together in a deeply satisfying bowl that’s perfect for any season. I encourage you to give it a try—you might just find it becomes your new go-to chili for cozy dinners and friendly gatherings alike.
Print
Black Eyed Pea Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Black Eyed Pea Chili combines ground beef, sausage, black-eyed peas, and a robust blend of spices slow-cooked to perfection. It’s a flavorful, warming chili that’s perfect for cozy meals and serves a crowd with ease.
Ingredients
Meats
- 1 lb ground beef
- 1 lb sausage
Spices and Seasonings
- 2 Tbsp dried minced onion
- 1 tsp garlic powder
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground red pepper
- Salt and pepper, to taste
Canned and Frozen Items
- 1 (6-oz) can tomato paste
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 (10-oz) can diced tomatoes with green chiles, undrained
- 1 (16-oz) package frozen black-eyed peas
Liquids
- 2¼ cups beef broth
Instructions
- Cook Meats: In a large skillet over medium heat, cook the ground beef and sausage until fully browned and no longer pink inside. Drain off any excess fat to prevent greasiness.
- Combine Ingredients: Transfer the cooked meats into a 6-quart slow cooker. Add the dried minced onion, garlic powder, chili powder, ground cumin, tomato paste, diced tomatoes (with and without green chiles), frozen black-eyed peas, beef broth, smoked paprika, ground red pepper, and salt and pepper to taste.
- Slow Cook: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours to allow the flavors to meld and the black-eyed peas to become tender.
- Serve: After cooking, give the chili a good stir, taste to adjust seasoning if needed, and serve hot, optionally garnished with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, increase the amount of ground red pepper or add chopped jalapeños.
- You can substitute sausage with turkey sausage for a leaner version.
- If you don’t have frozen black-eyed peas, canned can be used but reduce cooking time accordingly.
- Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
