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Turkey And Black Eyed Pea Chili

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  Dried black eyed peas 16 Ounce, rinsed, drained and picked over (1 Package)
  Hot water 3 Cup (48 tbs)
  Chili powder 5 Teaspoon
  Cumin seeds 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Cayenne 1 Pinch
  Onions 2 Medium, chopped
  Poblano pepper/1/2 green bell pepper and 1/2 red bell pepper, chopped 1 Medium, seeds and membranes removed, chopped
  Chopped cooked turkey/Chicken breast 2 Cup (32 tbs)
  Tomato paste 2 Tablespoon
  Prepared salsa 1 Cup (16 tbs)

1. In a 3 1/2-quart electric slow cooker, mix together the black-eyed peas, hot water, 4 teaspoons of the chili powder, the cumin seeds, garlic, cayenne, onions, poblano pepper, and turkey.
2. Cover and cook on the high heat setting 1 hour. Reduce the heat setting to low and continue cooking, covered, 3 hours longer, or until the beans are tender but not mushy.
3. Stir in the remaining 1 teaspoon chili powder, the tomato paste, and the salsa.

Recipe Summary

Side Dish
Slow Cooked

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