Andouille And Black Eyed Pea Chili Recipe

• 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

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

vegetable oil, andouille sausage, yellow onions, red bell pepper, bay leaf, beef broth, blackeyed peas, chili pwdr, grnd cumin, thyme, parsley, salt, warm cooked rice

Taken from cookeatshare.com/recipes/andouille-and-black-eyed-pea-chili-65134 (may not work)