Andouille and Black-Eyed Pea Chili
(Andouille is a spicy, Cajun sausage. Kielbasa can be substituted for the "sissy throats")
1 tablespoon vegetable oil
1 pound andouille sausage (cut into 1/4-inch cubes)
3 medium yellow onions
1 large red bell pepper
1 bay leaf
2 cans (14.5 ounce) low sodium beef broth
2 cans (15.5 ounce black-eyed peas)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme (I used dried)
1 tablespoon chopped fresh parsley ( I omitted this & it was still yummy)
1/2 teaspoon salt
6 cups hot cooked rice (I used brown rice...whole grain goodness!)
1) in a large dutch oven, add oil and heat over medium high heat. Once oil is hot, but not smoking, add sausage and cook, stirring occasionally, until browned - 5 to 7 minutes. Pour off excess fat. Add onions and pepper and cook until onions are golden brown - 5 to 6 minutes.
2) Add bay leaf, broth, and black-eyes peas, stir well (being careful not to smoosh the beans). Add chili powder, cumin, and thyme. Bring to boil, reduce heat to low. Simmer uncovered for 25 minutes.
3) To Serve: Add parsley and salt, stirring well. Serve hot over cooked rice.