Andouille And Black Eyed Pea Chili Recipe
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
- 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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