Instructions: Brown the meat and vegetables: 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. Make the chili: Add bay leaf, broth, and black-eyed peas, stirring well. Add chili powder, cumin, and thyme. Bring to a boil and reduce heat to low. Simmer uncovered for 25 minutes. To serve: Add parsley and salt, stirring well. Serve hot over cooked rice.

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