Turkey And Black Eyed Pea Chili Recipe


MethodMain Ingredient


 Dried black eyed peas16 Ounce, rinsed, drained and picked over (1 Package)
 Hot water3 Cup (48 tbs)
 Chili powder5 Teaspoon
 Cumin seeds2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Cayenne1 Pinch
 Onions2 Medium, chopped
 Poblano pepper/1/2 green bell pepper and 1/2 red bell pepper, chopped1 Medium, seeds and membranes removed, chopped
 Chopped cooked turkey/Chicken breast2 Cup (32 tbs)
 Tomato paste2 Tablespoon
 Prepared salsa1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2412 Calories from Fat 377

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 12.1 g60.6%

Trans Fat 0 g

Cholesterol 124.8 mg

Sodium 1934.9 mg80.6%

Total Carbohydrates 379 g126.3%

Dietary Fiber 70.7 g282.7%

Sugars 43.6 g

Protein 159 g317.7%

Vitamin A 261.4% Vitamin C 136.9%

Calcium 88% Iron 334.5%

*Based on a 2000 Calorie diet


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.