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Good Luck Black-Eyed Pea Crockpot Chili
Ensuring good luck for the New Year means including black-eyed peas on your menu. This chili makes for a hearty crockpot dish with "attitude" for New Year's Eve. I based it on a recipe from Phyllis Good's Fix-it and Forget It Christmas Cookbook, and liked the results so much I won't limit making this just at New Year's. Add corn bread and a tossed green salad to round out the menu. (Note: I used reduced -fat pork sausage which has 30% less fat than regular, and it left no excess fat to drain off in Step 1 below. Turkey or chicken sausage would also leave little or no excess fat to drain away.) Ingredients
- 8 ounces reduced-fat pork sausage (or use poultry sausage)
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1 large clove garlic, minced
- 2 15-oz cans black-eyed peas, undrained
- 1 14-oz can diced tomatoes, undrained
- 1 4-oz can diced green chilies, undrained
- 1 Tablespoon chili powder
- Sour cream & grated cheddar cheese (optional)
Directions
- Crumble sausage into skillet; add onions, celery and garlic and saute, stirring frequently over medium heat until sausage is no longer pink and vegetables are softened. (If you substitute regular sausage drain off the extra fat.)
- Meanwhile stir black-eyed peas, tomatoes, green chilies and chili powder in a 3-quart crockpot.
- Stir the sausage mixture into the black-eyed pea mixture. Cover and cook on low heat for 3 hours or until heated thoroughly.
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I know it's not New Year's but this sounds sooooo good! Anytime. Thank you for sharing this. I also like that you used reduced fat pork sausage - turkey may work also (with good seasoning added).
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