Eating black-eyed peas and cornbread on New Year’s Day to ring in the new year with a bit of luck is a southern tradition! This Cajun Pork and Black-Eyed Pea Chili is hearty and a little spicy and the perfect dish to ring in the New Year!
Hi friends! Remember me! I accidentally, yes accidentally, took almost two weeks off from blogging. Honestly, I hadn’t intended on not blogging for two weeks, as I had several recipes tested and photographed that I wanted to share before Christmas and Hanukkah, but then Eric took some vacation days, we got wrapped up in all the holiday festivities, traditions and fun, and well, that all took priority.
And if I am being completely honest, like I always am, taking some time off felt good. Not that I didn’t miss cooking and taking pics and pinning excessively and sharing on Insta, but it was nice to make memories, live in the moment with friends and family, and clear my head and relax.
But now I have a mountain of emails and social media to catch up on and I am ready to dive head first into the new year! I just got my 2017 calendar and spent all of yesterday adding important dates and upcoming events, writing out and scheduling all the recipes I have tested and photographed but yet to share, and planning all sorts of new things for the new year!
You see, as much as I love the holidays, and have totally gone through some post-holiday blues, I love the fresh start of a new year. New goals, new ideas, new challenges and a brand-new calendar to fill out. In fact, my calendar this year is called “the happiness calendar” and I couldn’t be happier to use it to plan my day, my week, my month and my life! (I know… cheesy… but hey, that’s me!)
Anyways, with New Year’s Eve and Day this weekend, I thought I would squeeze in a few last-minute recipes that you need for the holiday. First up, this recipe for Cajun Pork and Black-Eyed Pea Chili. If you are a true southerner, eating black-eyed peas and cornbread on New Year’s Day to bring good luck in the New Year, is a must!
But even though I like black-eyed peas, as I am a southern gal and have been eating them on New Year’s Day and many days throughout the year my entire life, I know many don’t care for them. I usually serve up this Slow Cooker Black-Eyed Pea Soup on New Year’s, a recipe that we absolutely love, but I recently discovered this Cajun Pork and Black-Eyed Pea Chili. This chili recipe was so delicious and packed with black-eyed peas but because of all the other Cajun flavors and ingredients in the chili, you really don’t notice them; perfect for all the black-eyed pea haters.
Are you looking forward to the new year? What are your traditional New Year’s Day or Eve foods for good luck? Please share in the comments below!
This Cajun Pork and Black-Eyed Pea Chili is hearty and a little spicy and packed with Cajun flavors and ingredients.
- For Cajun Pork and Black-Eyed Pea Chili:
- 1 tablespoon vegetable or canola oil
- 1 (12-ounce) package andouille sausage, diced
- 1 pound ground pork
- 1 large yellow onion, diced
- 3 celery stalks with leafy tops, diced
- 1 large green bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 (15-ounce) can chicken stock
- 1 (28-ounce) can diced tomatoes
- 2 (15-ounce) cans black-eyed peas, drained and rinsed
- 1 bay leaf
- 2 tablespoons hot sauce
- 1 teaspoon dried thyme
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon creole seasoning
- ½ teaspoon each kosher salt and black pepper
- For serving:
- 2-3 green onions, both green and white parts, chopped
- 1 cup grated cheddar cheese
- In a large stock pot, heat ½ tablespoon oil over medium-high heat. Add the andouille sausage and cook until browned, about 2 minutes. Using a slotted spoon, transfer the sausage to a separate bowl. Set aside.
- Add the ground pork to the pot and cook, breaking it up with a wooden spoon or metal spatula, until cooked through and no longer pink, about 5-6 minutes. Using a slotted spoon, transfer the ground pork the bowl with the sausage and set aside.
- Add the remaining oil to the stock pot. Add the diced onion, celery and bell pepper and sauté until onions are translucent and vegetables are softened, about 6-7 minutes. Stir in the garlic and cook for 1-2 minutes.
- Stir in the chicken stock, tomatoes, black-eyed peas, bay leaf, hot sauce, thyme, chili powder, paprika, coriander, creole seasoning, salt, black pepper, and cooked sausage and ground pork. Bring chili to a boil, then reduce heat to low and simmer for about 10-15 minutes or until chili has thickened.
- Serve chili topped with diced scallions, grated cheese and cornbread.
Serving Suggestion: Serve with Boston Market Cornbread or Brown Butter Cornbread and a side salad like this Pear and Pomegranate Salad with Maple Vinaigrette or Kale Salad with Creamy Anchovy Dressing.
Recipe adapted from Rachael Ray’s Look + Cook
Like this Cajun Pork and Black-Eyed Pea Chili then you’ll love these other chili recipes: