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.
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
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.
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
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.
Serving size: about 2 cups
|Calories 386||Calories from Fat 95|
|% Daily Value|
|Total Fat 10g||17%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 47g||15%|
|Dietary Fiber 8g||31%|
|Vitamin A 19%||Vitamin C 81%|
|Calcium 8%||Iron 23%|
|Vitamin K 11mcg||Potassium 1142mg|