Black-Eyed Pea Chili Recipe
- 1 lb. diced ham
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- (4) 15 oz. cans black-eyed peas, undrained
- (1) 14 oz. can diced, unsalted tomatoes, undrained
- (1) 10 oz. can diced tomatoes with green chilies, undrained
- 2 tbsp. chili powder
- 4 cups collard or mustard greens cut into 1-in. pieces
Place ham, onion, and celery into a dutch oven or large pot and cook over medium-high heat, stirring occasionally.
After about 15-20 minutes, add the remainder of the ingredients to the pot, then stir to mix. Don’t worry if it looks like you have too many greens, they will cook down quickly.
Bring the mixture to a boil, reduce heat, and simmer. Cover for 30 minutes. Stir occasionally.