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Turkey and Black-eyed Pea Chili

1 16 oz. pkg. dried black-eyed peas -- rinsed and drained
3 cups very hot water
5 teaspoons chili powder
2 teaspoons cumin seeds
2 cloves garlic -- minced
Cayenne pepper -- to taste
2 medium onions -- chopped
1/2 green bell pepper -- chopped
1/2 red bell pepper -- chopped
2 cups chopped cooked turkey or chicken breast
2 tablespoons tomato paste
1 cup prepared salsa
Chopped scallions, chopped tomatoes, shredded Cheddar cheese, sour cream


In a slow cooker, mix together the black-eyed peas, hot water, 4 teaspoons of the chili powder, the cumin seeds, garlic, cayenne pepper, onions, bell peppers, and turkey.

Cover and cook on the HIGH heat setting for 1 hour. Reduce the setting to LOW and continue cooking, covered, 3 hours longer, or until the peas are tender but not mushy.

Stir in the remaining 1 teaspoon chili powder, the tomato paste, and the salsa. Serve topped with scallions, tomatoes, cheese, and a dollop of sour cream.

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