Black Eyed Pea Chili For Crock Pot Recipes

Steps:

• 1. Soak peas in large pot and add 2 quarts of water and soak overnight at room temperature. Drain and rinse well.
• 2. Add the oil to a large skillet and sauté the onion for 3 minutes;add the bell pepper and garlic and sauté 3 more minutes.Stir in tomatoes, tomato paste and chili powder and simmer 3 minutes.
• 3. Pour peas and broth into the slow cooker. Add sautéed vegetable mixture. (If you are using the turkey or other meat, cook in the skillet until browned and scrambled, drain and add to pot)
• 4. Cover pot and cook 5 hours or until black eyed peas are tender. Season with salt and pepper and serve topped with the green onion and sour cream if desired.. While chili is cooking make the cornmeal bread or biscuits.
• 5. Cornmeal topping: 3/4 cup Bisquick 3/4 cup yellow cornmeal 2/3 cup milk 1 large egg Combine and stir ingredients together just until blended; pour over chili in crock pot 40 minutes or until golden brown,uncovered; before chili is done .
• 6. Can make into cornmeal muffins , if desired-which I do sometimes.

Steps:

• Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
• Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
• Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.

Steps:

• Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
• Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
• Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
• Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
• Cook on Low for 14 hours. Season with salt.

Steps:

• Brown turkey sausage. Drain. Add onion and celery to skillet.
• Place all ingredients in slow cooker. Cover and cook on high, about 1 hour. Reduce heat to low and cook 1 hour longer.