Turkey and Black-Eyed Pea Chili (Recipe)

As this recipe demonstrates, you can make chili with many different kinds of beans.  Use leftover cooked turkey or chicken breast in this variation and zip it up as much as desired with cayenne.  Dried black-eyed peas cook more quickly in the slow cooker than other dry beans.  This makes a great base for a tostada salad topped with lettuce, cheese, tomatoes, guacamole, and sour cream.

Ingredients

1 (16 ounce) package dried black-eyed peas, rinsed, drained, and picked over

3 cups very hot water

5 teaspoons chili powder

2 teaspoons cumin seeds

2 garlic cloves, minced

Pinch of cayenne, or more to taste

2 medium onions, chopped

1 medium fresh poblano peppers, seeds and membranes removed, chopped, or 1/2 green bell pepper and 1/2 red bell pepper, chopped

1 1/2 to 2 cups chopped cooked turkey or chicken breast

2 tablespoons tomato paste

1 cup prepared salsa

Chopped scallions, chopped tomatoes, shredded Cheddar cheese, and sour cream, for serving

Steps

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 in 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.  Serve topped with scallions, tomatoes, cheese, and a dollop of sour cream.