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
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. 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. Add the frozen corn and simmer another 5 minutes.
This recipe has been shared on Funtastic Friday…go check it out and then go visit some other great sites!