Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire Sauce, as sold in the United States, is gluten-free. Check to be sure that your sausage, vinegar, and ketchup is gluten-free.


"Chili is not so much food as a state of mind. Addictions to it are formed early in life and the victims never recover." -Margaret Cousins

The refrigerator light goes on...

As the weather turns cold my thoughts turn to chilis and stews. I love cooking one pot meals - the warmth and aroma while a chili cooks on the stove whets the appetite and this version won't disappoint you. The flavor of barbecue with black eyed peas and a hint of pork served over brown rice make a great meal for a cold day.



Black Eyed Pea Chili

Servings: 4 | Serving size: about 2 cups

Cooking Time: 120 Minutes

This recipe can easily be multiplied or divided by 2. This recipe makes great leftovers.

Serve with Brown Rice

Black Eyed Pea Chili recipe from Dr. Gourmet


  • 1 tsp olive oil
  • 8 ounces boneless pork chops (cut into 1/2 inch dice)
  • 2 ounces Italian or spicy sausage
  • 1 large white onion (diced)
  • 2 large ribs celery (diced)
  • 1 large green bell pepper (seeded and diced)
  • 2 15-ounce cans no salt added black eyed peas (drained and rinsed)
  • 2 Tbsp ketchup
  • 1 Tbsp apricot or peach preserves
  • 2 Tbsp apple cider vinegar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1/4 tsp dry mustard
  • 1/4 tsp salt
  • 4 cups water

Place the olive oil in a large stockpot over medium heat.

Add the sausage and pork and cook for about 5 minutes until browned.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the celery and pepper and cook for about 3 minutes. Stir frequently.

Add the black eyed peas, ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, salt and water.

Stir, cover and set the heat to simmer and cook for at least 60 to 90 minutes. Stir occasionally.

Serve over Brown Rice.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 386 Calories from Fat 95
% Daily Value
Total Fat 10g 17%
    Saturated Fat 3g 15%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 42mg 14%
Sodium 337mg 15%
Total Carbohydrates 47g 15%
    Dietary Fiber 8g 31%
    Sugars 9g
Protein 26g
Vitamin A 19% Vitamin C 81%
Calcium 8% Iron 23%
Vitamin K 11mcg Potassium 1142mg
Magnesium 99mg