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Print this Recipe    Chili 48

Turkey and Black-Eyed Pea Chili

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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