Black-Eyed Pea Chili
By: Chef Emerald Coleman
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.