Cooking In The Heart Of Virginia: Black-Eyed Pea Chili - WSET.com - ABC13

Black-Eyed Pea Chili

Black-Eyed Pea Chili
By: Chef Emerald Coleman

Ingredients:

• 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.