My friend and running partner, Suzanne, recently shared a wonderful black eye pea chili recipe with me. We chatted about the recipe as we ran through the woods and she convinced me that I might actually like black eye peas. I wasn’t sure, but now I know that I do indeed like black eye peas. Suzanne also told me that it is black eye peas and not black eyed peas.
Here is Suzanne’s recipe. I changed it up a bit; be sure to read my notes. Either recipe is a winner!
You’ll find a printable recipe at the bottom of this post.
Black Eye Pea Chili
1 lb. sausage
1 medium onion (chopped)
1/2 cup celery (chopped)
4 – 15-oz. cans black eye peas
1 – 15-oz. can diced tomatoes
1 – 10-oz. can diced tomatoes with green chilies (Rotel)
1-2 tbsp. chili powder
Brown sausage. Add onions and celery and sauté. Add the rest of the ingredients and simmer for 30 minutes.
I used a jar of my home-canned tomatoes in place of the 15 oz. can of diced tomatoes and 10 oz. can of Rotel. I added an 8 oz. can of tomato sauce and a small can of diced chilies. Since I have a freezer overflowing with beef, I used a pound of ground beef in place of the sausage. I also added salt since I used ground beef instead of sausage.
- 1 lb. sausage or ground beef
- 1 medium onion (chopped)
- 1/2 cup celery (chopped)
- 4 – 15-oz. cans black eye peas
- 1 – 15-oz. can diced tomatoes
- 1 – 10-oz. can diced tomatoes with green chiles (Rotel)
- 1-2 tbsp. chili powder
- Brown sausage or ground beef with onion and celery.
- Add black eye peas, tomatoes, and chili powder.
- Cook for 30 minutes.