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Preparation time: 15 minutes
Cooking time: 4 to 6 hours on low

1 tablespoon olive oil
1 medium chopped onion
1 rib chopped celery
3 cloves minced garlic
1 teaspoon dried thyme
2 (15 1/2-ounce) cans rinsed black-eyed peas
1 (14 1/2-ounce) can drained petite diced tomatoes
1 (4-ounce) can drained diced green chilies
1 cup fat-free chicken broth
Salt and freshly ground black pepper
8 ounces vegetarian sausage or mild turkey sausage
3 cups cooked brown rice



In a large nonstick skillet on medium, heat oil. Add onion and celery and cook 5 minutes or until softened. Stir in garlic and thyme. Transfer to a 4-quart or larger slow cooker. Add the peas, tomatoes, chilies, broth, and salt and pepper to taste. Cover and cook on low 4 to 6 hours. About 15 minutes before serving, heat a large nonstick skillet on medium. Crumble and cook sausage about 6 to 8 minutes or until no longer pink. Add to slow cooker along with cooked rice, stirring to combine. Serve.