Black-Eyed Pea and Sausage Chili
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6-8
Ingredients
- 1½ pounds mild Italian sausage, casings removed
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon minced garlic
- 1 (32-ounce) carton beef broth
- 1 (28-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 1 (16-ounce) bag frozen black-eyed peas
- 1 (16-ounce) bag frozen whole-kernel corn
- 2 tablespoons fresh oregano, minced
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
Directions
In a large Dutch oven, combine sausage and next 4 ingredients. Cook, stirring occasionally, over medium heat, until sausage is browned and crumbly; drain. Stir in broth and all remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer for 30 minutes.