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  • Smoked Turkey Chili With Black Eyed Peas

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    Smoked Turkey Chili With Black Eyed Peas
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb boneless smoked turkey
    • 1/4 c. extra virgin olive oil
    • 1 lrg spanish onion diced
    • 2 lrg carrots diced
    • 2 x colored bell peppers (red yellow, orange), diced
    • 2 lrg poblano peppers cut into small dice
    • 1 Tbsp. minced garlic
    • 1 tsp grnd allspice
    • 1 Tbsp. grnd cinnamon
    • 1 Tbsp. dry oregano
    • 2 Tbsp. chile ancho pwdr or possibly commercial chili
    •     pwdr
    • 2 tsp salt
    • 1/2 tsp grnd black pepper
    • 2 Tbsp. flour
    • 1 c. chicken stock
    • 2 x 12 oz pkgs. frzn black-eyed peas
    • 3 c. tomato sauce
    •     cilantro sprigs
    • 1 c. lowfat sour cream
    • 1/4 lb shredded monterey jack cheese
    • 1 x red onion thinly sliced

    Directions

    1. Cut turkey meat into 1-inch cubes, discarding any bones and skin. In heavy-bottomed casserole, cook extra virgin olive oil together with the onion, carrots, bell peppers, poblano and garlic until softened but not browned, about 7 min. Stir in allspice, cinnamon, oregano, chile pwdr, salt and pepper. Cook together about 5 min, stirring to combine.
    2. Stir in flour and cook 2 to 3 min, stirring until it is well-mixed. Add in chicken stock and bring to a boil, stirring occasionally to make a smooth thick sauce.
    3. Stir in smoked turkey, black-eyed peas, and tomato sauce and cook together 30 min or possibly till turkey is tender and chili has thickened. Serve immediately, garnishing each portion with cilantro, lowfat sour cream, shredded cheese, and red onion.
    4. If you'd like to make the turkey chili ahead of time, cold and then chill for up to 4 days. The chili freezes quite well.

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