Cover the dried black-eyed peas with water and soak overnight.

Drain peas before cooking.

In a large pot or Dutch oven, sauté the sausage meat until fully cooked.

Add diced tomatoes, water, black pepper, garlic salt, chili powder, and drained black-eyed peas to the pot with the cooked sausage.

Stir well to combine all ingredients.

Bring the mixture to a simmer over medium heat.

Reduce heat to low and let the chili simmer for about 1 hour, stirring occasionally, until flavors meld and black-eyed peas are tender.

Serve hot, optionally garnished with chopped green onions or shredded cheese.