This Southern soul food chili combines traditional soul food ingredients & classic chili flavors. You can make this comforting chili recipe in the slow cooker or Instant Pot.
I’m Southern born but I spent the bulk of my childhood in the Midwest so this recipe is really about combining two of my favorites here – soul food & chili.
Ingredients For This Soul Food Chili
This comforting chili uses soul food ingredients you should be able to easily find at your local grocery store.
- Ground pork sausage: You can use your preferred pork sausage here. I like to use a generic mild pork.
- Ground turkey: Ground chicken works well with this soul food chili as well.
- Canned black-eyed peas: This chili calls for canned black-eyed peas which means they are already cooked. I do not recommend substituting dry black-eyed peas.
- Greens: Grab your preferred greens, I used collards. Greens will cook to soft when you make this chili in the slow cooker or Instant Pot. I only used a handful of greens but feel free to add more in if you like.
- Hot sauce: Kick this chili up a couple of notches with some hot sauce. The recipe calls for 2 tablespoons of hot sauce but if you like heat, add some more.
- Tomatoes: Both diced tomatoes and tomato sauce are used in this soul food chili.
How To Make Soul Food Chili In The Slow Cooker
Chili is an great recipe to make in the slow cooker. The recipe box includes instructions on how to make this recipe in the Instant Pot.
- Heat oil in a large skillet over medium-high heat. Add ground sausage & turkey and cook 5-7 minutes, (crumbling the meat as it cooks) or until no longer pink. Drain excess grease and add the ground meat to the slow cooker.
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
Soul Food Ingredients
Make no mistake, this is chili recipe. But I added some of my favorite soul food ingredients: pork, black-eyed peas, collard, greens…hot sauce. Yes, that’s right hot sauce. Trust me, it’s not too overpowering.
What Type Of Black-Eyed Peas To Use
This recipe calls for cooked black-eyed peas so you will need to use frozen or canned black-eyed peas. I used canned black-eyed peas that were drained & rinsed.
Serving & Storing The Chili
Topping suggestions for this chili include cheese, sour cream, green onions, or chopped herbs. Store the leftover chili in the frig for up to 3 days or the freezer for 4-6 months.
Other Chili Recipes You Might Enjoy
Chicken Chili with Black-Eyed Peas
Chili Mac & Cheese
Sweet Potato Beef Chili
Turkey Chili
Vegan Chili
Any of these chili recipes will go great with this keto cornbread!
Southern Soul Food Chili
Ingredients
- 1 pound ground turkey or chicken
- 1 pound ground sausage
- 30 ounces black-eyed peas 2 15-ounce cans drained & rinsed
- 4 ounces greens, cleaned & chopped
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 1/2 cup onion, diced
- 2 cloves garlic
- 2 tablespoons hot sauce
- 2 tablespoons chili powder
- 1 teaspoon salt (or more)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 tablespoon oil
Instructions
Slow Cooker
- Heat oil in a large skillet over medium-high heat. Add ground sausage & turkey and cook 5-7 minutes, (crumbling the meat as it cooks) or until no longer pink. Drain excess grease and add the ground meat to the slow cooker.
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
Instant Pot
- Turn on the pressure cooker and select sauté. Once hot add oil, ground turkey, ground sausage, and diced onion to the pot. Cook 5-7 minutes, crumbling the ground meat as it cooks. Add garlic and cook an additional minute. You might need to do this in batches. Drain fat excess grease if needed.
- Stir in black-eyed peas, greens, hot sauce, chili powder, salt, paprika, thyme, pepper, diced tomatoes, and tomato sauce. Stir to mix well.
- Close lid and seal valve. Cook high pressure for 20 minutes. Natural release pressure for 5 minutes then quick release any remaining pressure. Stir before serving.
J C
Tuesday 2nd of May 2023
This is very different, but really good. I did make one slight change. I used smoked paprika instead of regular paprika, and it added a hint of smoky flavor.
Shannon Epstein
Thursday 4th of May 2023
I'm so glad you enjoyed it. I love the smoked paprika substitution!
Sherry
Thursday 2nd of February 2023
Wondering if I can make this on the stovetop, and if so, are there any changes I need to make?? Help please!
Liza
Monday 26th of September 2022
DO you use Broth for this recipe ?
Brandi Crawford
Tuesday 27th of September 2022
No broth in the recipe.
Chelsea Griego
Tuesday 13th of September 2022
Do you need broth for this recipe
Takisha Johnson
Sunday 11th of September 2022
Absolutely delicious. My only regret is that I did not make a larger batch because there were no leftovers.
Shannon Epstein
Tuesday 13th of September 2022
I'm so glad you enjoyed it!