PurpleHull Pea Chili

2nd Place Winner in the "Best Original Recipe"
category of the 2009
Great PurpleHull Peas & Cornbread Cook Off,
by Carolyn Campbell of Emerson, AR

1 LB. Bulk pork sausage
1 Medium onion, chopped
1/2 Cup celery, chopped
1 Clove Garlic, chopped
Salt / Pepper to taste (small amounts)
60 Oz. purple hull peas
1 (14 oz.) can diced unsalted tomatoes, un-drained
1 (10 oz.) can diced tomatoes w/green chilies, un-drained
2 Tablespoons chili powder

Heat a Dutch oven over medium high heat.  Add sausage; cook until no longer pink, stirring constantly while adding just enough salt and pepper to barely season.  Drain sausage on paper towels; discard all but one tablespoon pan drippings.  Add onion, garlic and celery to pan; cook until onion is translucent, stirring constantly.  Add purple hull peas, both cans tomatoes and chili powder.  Stir in sausage.  Bring to boil, reduce heat and simmer, covered for 30 minutes.  Ladle into soup bowls and top with cheese if desired.  Serve with crackers of your choosing or just enjoy a bowl of gooooood chili!

Note:  May freeze leftovers in zip-top plastic freezer sandwich bags for individual servings.  Also, black-eyed peas work equally as well.


Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:


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