Black-Eyed Pea and Sausage Chili
Recipe from Taste of the South

Black-Eyed Pea and Sausage Chili

by 1  person

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  • 1   teaspoon 
  • 1   teaspoon 
    olive oil
  • 1   pound 
    hot or mild pork sausage
  • 2   cups 
    chopped onion
  • 1   tablespoon 
    minced garlic
  • 1  16  ounce bag 
    frozen black-eyed peas
  • 2  14  ounce cans 
    vegetable stock
  • 1  8  ounce can 
    tomato sauce
  • 1   tablespoon 
    dried oregano
  • 1/2  teaspoon 
    ground black pepper
  • 1/2  teaspoon 
In a large stockpot over medium-high heat, melt butter with olive oil.
Add sausage, onion, and garlic; cook until sausage is crumbled and brown.
Add black-eyed peas, stock, tomato sauce, oregano, pepper, and salt to pot; bring to a simmer and cook for approximately 15 minutes, or until all vegetables are heated through.
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