Andouille And Black Eyed Pea Chili Recipe

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Servings: 1

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 lb andouille sausage, cut into 1/4-inch cubes
  • 3 med yellow onions, minced (about 2 c.)
  • 1 lrg red bell pepper, seeded and minced (about 11/2 c.)
  • 1 x bay leaf
  • 2 x - 14 1/2 oz cans low-sodium beef broth
  • 2 x - 15 1/2 oz cans black-eyed peas, rinsed and liquid removed
  • 2 tsp chili pwdr
  • 1 x -tsp. grnd cumin
  • 1 tsp minced fresh thyme leaves
  • 1 Tbsp. minced fresh parsley leaves
  • 1/2 tsp salt
  • 6 c. warm cooked rice

Directions

  1. Brown the meat and vegetables: In a large Dutch oven, add in oil and heat over medium-high heat. Once oil is warm but not smoking, add in sausage and cook, stirring occasionally, till browned - 5 to 7 min. Pour off excess fat. Add in onions and pepper and cook till onions are golden - 5 to 6 min. Make the chili: Add in bay leaf, broth, and black-eyed peas, stirring well. Add in chili pwdr, cumin, and thyme. Bring to a boil and reduce heat to low. Simmer uncovered for 25 min. To serve: Add in parsley and salt, stirring well. Serve warm over cooked rice.

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