Pork & Blackeyed Pea Chili

Pork & Blackeyed Pea Chili/Fabulous Fare Sisters

The cooling weather calls for warm chilis and soups…This week Heidi and I will be sharing a few of our favorite Fall recipes that keep us warm on these chilly days! On today’s menu is a chili made with pork and Italian sausage and blackeyed peas instead of kidney beans. By changing one or two items in a recipe you’re able to create something new and experiment with different flavor combinations. Keeping it simple…yet tasty!

Pork & Blackeyed Pea Chili
3/4 lb ground pork
3 links mild Italian sausage, casings removed
1 Spanish onion, diced
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon coriander
1/2 tablespoon sugar
14.5 oz fire roasted diced tomatoes
15.5 oz blackeyed peas, rinsed and drained
1 1/2 cups chicken stock
1 cup frozen corn
shredded sharp cheddar cheese
sour cream

In a large deep skillet heat the olive oil. Sauté the ground pork and Italian sausage five minutes. Add the onion and garlic and sauté another five minutes.
Pork & Blackeyed Pea Chili
Add the seasonings, diced tomatoes and blackeyed peas, along with the chicken broth. Bring to a boil; reduce heat and simmer a minimum of 20 minutes.
Pork & Blackeyed Pea Chili
Add the frozen corn and simmer another 5 minutes.
Pork & Blackeyed Pea Chili
Pour into bowls and top with fresh shredded cheddar cheese and sour cream.
Pork & Blackeyed Pea Chili
Delicious, healthy and hearty!
Pork & Blackeyed Pea Chili
Enjoy!

Linda~

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This recipe has been shared on Funtastic Friday…go check it out and then go visit some other great sites!

30 thoughts on “Pork & Blackeyed Pea Chili

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