Black-Eyed Pea and Sausage Chili
Black-Eyed Pea and Sausage Chili is a hearty and meaty southern chili filled with black-eyed peas, corn, tomatoes, ground beef, and Italian sausage.
SOUTHERN PREP TIME: 5 MINUTES
COOK TIME: 52 MINUTES
TOTAL TIME: 57 MINUTES
1 pound lean ground beef
1 pound hot Italian ground sausage
1 medium onion, chopped
1/2 green bell pepper, seeded and chopped
2 garlic cloves, minced
4 cups beef broth
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 pound frozen black-eyed peas
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (14-ounce) bag frozen corn
Place ground beef, sausage, onion, and bell pepper in a large Dutch oven. Cook, breaking meat apart, until meat is cooked through. Drain off excess fat.
Add garlic and cook 1 minute.
Add broth, tomato sauce, diced tomatoes, black-eyed peas, oregano, chili powder, salt and pepper. Bring to a boil and then simmer for 40 minutes, stirring occasionally.
Add corn and cook 5 more minutes.
Note: Remove black-eyed peas and corn from freezer before you start the recipe so they can start thawing. It's ok to add them to the chili when they are still partially frozen.