Pork and Black-Eyed Pea Chili

pork and black-eyed pea chili
  • 4Servings


  • 1 tablespoon vegetable oil
  • 1/2 pound andouille sausage, chopped or crumbled
  • 1 pound ground pork
  • 2 ribs celery from the heart with leafy tops, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • Salt and pepper
  • 2 cups chicken stock
  • 1 14 1/2 ounce can diced tomatoes or diced tomatoes with mild chiles
  • 1 15 1/2 ounce can black-eyed peas, rinsed
  • 2 tablespoons hot pepper sauce
  • A few sprigs thyme, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon sweet smoked paprika (about a palmful)
  • 2 teaspoons ground coriander (about 2/3 palmful)
  • 2 scallions, chopped
  • 4 toaster corn muffins or 2 split corn muffins, toasted and buttered


In a large, heavy pot, heat the oil, 1 turn of the pan, over medium-high heat. Add the sausage and cook until browned, about 2 minutes. Add the pork and cook, crumbling, until browned, 2 minutes more. Add the celery, bell pepper, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the chicken stock, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika and coriander. Bring to a low boil, lower the heat and cook for 10 minutes more.

Top the chili with the scallions. Serve with the corn muffins alongside or crumbled over the chili.