Black Eyed Peas Chili, south of somewhere pairs with country sausage for a unique flavor, done in under 30 minutes.
Author: Angela Roberts
1tablespoonolive oil or canola oil
8spicy sausage patties
2cans black eyed peasrinsed and drained
1 16-ouncecan diced tomatoes
3-4tablespoonschili spicefrom your favorite mix
1teaspoonblack pepper or to taste
1/2red bell pepperdiced 1/2 cup
1/2green bell pepperdiced 1/2 cup
I medium oniondiced, approximately 1 cup
shredded cheeseoptional garnish
sour creamoptional garnish
Break sausage up and heat in a cold heavy bottomed pan. Stir frequently until cooked through.
Add oil to pan.
Add in onions, and bell pepper until softened, cooking for 3-5 minutes on low heat.
Rinse black eyed peas in cold water and drain.
Add in can of tomatoes with all its juices, black eyed peas, and one can water.
Add 1/2 package of chili seasoning, either half of the package or 3-4 tablespoons.
Season with salt, black pepper.
Cook on very low heat for 30-60 minutes.
Stir every ten minutes or so. If the chili is still too dry, add a little more water to the pan.
Serve with shredded cheese, sour cream, and chopped cilantro.
Cooking Notes: You can substitute canned beans with another kind of bean. This is for four dinner servings, so you may want to double the ingredients for a larger batch. As far as bell peppers, you can use a red bell pepper or a green bell pepper instead of both.
If you decide to cook this longer, you may need to add in more liquid.