Turkey And Black Eyed Pea Chili
|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|
|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.