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Cajun Pork and Black-Eyed Pea Chili

This Cajun Pork and Black-Eyed Pea Chili is hearty and a little spicy and packed with Cajun flavors and ingredients.  

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

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
  • Cornbread

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve chili topped with diced scallions, grated cheese and cornbread.