Black-Eyed Pea Chili

Black-Eyed Pea ChiliBy: Chef Emerald Coleman



  • 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



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.