Black Eyed Pea Chili
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied or divided by 2. This recipe makes great leftovers. Serve with Brown Rice
Serve with Brown Rice
Ingredients
| 1 tsp. Olive oil |
| 8 ounces Boneless pork chops (cut into 1/2 inch dice) |
| 2 ounces Italian or spicy sausage (diced) |
| 1 large White onions (diced) |
| 2 stalk, large (11 inch -12 inch long) Celery, raw (diced) |
| 1 large Green bell peppers (seeded and diced) |
| 2 15 ounce can Canned no salt added blackeye peas (drained and rinsed) |
| 2 Tbsp. Low sodium ketchup |
| 1 Tbsp. Apricot preserves (or peach preserves) |
| 2 Tbsp. Apple cider vinegar |
| 2 tsp.. Worcestershire sauce |
| 1/2 tsp. no salt added chili powder |
| 1 1/2 tsp.. Smoked paprika |
| 1/4 tsp. Ground mustard |
| 1/4 tsp. Salt |
| 4 cup Water |
Instructions
Add the sausage and pork and cook for about 5 minutes until browned.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the celery and pepper and cook for about 3 minutes. Stir frequently.
Add the black eyed peas, ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, salt and water.
Stir, cover and set the heat to simmer and cook for at least 60 to 90 minutes. Stir occasionally.
Serve over Brown Rice.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
As the weather turns cold our thoughts turn to chilis and stews. We love cooking one pot meals – the warmth and aroma while a chili cooks on the stove whets the appetite and this version won’t disappoint you. The flavor of barbecue with black eyed peas and a hint of pork served over brown rice make a great meal for a cold day.