• In a large saucepan, cook meat, green pepper, onion, and garlic over medium heat 4 to 5 minutes or until meat is thoroughly cooked and vegetables are tender; stir occasionally. Drain, if necessary.

  • Stir in chili powder and cumin. Cook for 1 minute. Add the undrained tomatoes, broth, and tomato sauce. Bring mixture to boiling. Reduce heat; simmer, partially covered, 15 minutes.

  • Stir in black-eyed peas and heat through. Makes 5 servings.


Reduce the sodium by using reduced-sodium tomato sauce and chicken broth.

Nutrition Facts

263 calories; 6 g total fat; 29 mg cholesterol; 1328 mg sodium. 36 g carbohydrates;