Black Eyed Pea Chili

image source

If Tim is ever offered a final meal, this is it. Black Eyed Pea Chili. The recipe yields 6-8 servings, and it usually takes Tim two days to devour the leftovers. Best part of this hubby pleasing soup, it's so easy. I made it last night for our middle school volunteers and had several requests for the recipe, so I thought I'd just share it with all my readers.

Note - This recipe was passed down to me from my wonderful momma. I want to make sure she gets due credit.

Ingredients

1 lb. sausage, browned and drained (I use italian turkey sausage, but I grew up with regular pork sausage)

3 14 oz. cans of unseasoned black eyed peas, drained

1 28 oz. can of diced tomatoes

1 onion, chopped

1 green pepper, chopped

1 clove garlic, chopped

2 t oregano

1 t rosemary

Salt to taste

Crushed red pepper to taste

Directions

Combine all ingredients in a large soup pot with lid and simmer until flavors meld - about 30 minutes. Or place in crock pot and heat on low for 2-3 hours (high for 1 hour).

Top with your favorite chili accoutrements: shredded cheese, sour cream, tortilla chips, etc...