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      Black-Eyed Pea Chili

      Black-Eyed Pea ChiliBy: Chef Emerald Coleman

      Ingredients:

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      • 1 lb. bulk Pork sausage
      • 1 medium Onion, chopped
      • 1/2 cup Celery, chopped
      • 4 (15 ounce) cans Black-Eyed Peas, undrained
      • 1 (14 ounce) can diced unsalted Tomatoes, undrained
      • 1 (10 ounce) can diced Tomatoes with Green Chilies, undrained
      • 2 tbsp. Chili powder

      {}

      Directions:

      1. Heat a Dutch oven medium-high heat. {}Add sausage; cook until no longer pink, stirring constantly. Drain sausage on paper towels; discard all but 1 tablespoon pan drippings.

      2. Add onion and celery to pan; cook until onion is translucent, stirring constantly.

      3. Add Black-Eyed Peas, tomatoes, tomatoes with green chilies and chili powder. Stir in sausage.

      4. Bring to a boil, reduce heat and simmer, covered, 30 minutes. Ladle into soup bowls.

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