Thursday, December 27th 2018, 11:30 am
Turkey and Black-Eyed Pea Chili
Ingredients:
1 pound ground turkey
1 medium sweet onion, chopped
5 cloves garlic, minced and divided
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon extra virgin olive oil
3 tablespoons tomato paste
1 – 14.5 oz. can diced tomatoes
2 – 15oz. cans black-eyed peas, drained
½ cup veggie broth
2 tablespoons diced green chiles
½ teaspoon Himalaya pink salt
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
Instructions:
Cook ground turkey, chopped onions, and half of the minced garlic in a skillet over medium heat, stirring constantly. Cook until meat is browned. Remove from heat.
In a large saucepan over medium heat, cook chili powder and cumin in hot olive oil for about 2 to 3 minutes or until fragrant, stirring constantly. Add tomato paste, diced tomatoes, black-eyed peas, veggie broth, green chiles, salt, paprika, cayenne pepper, and the meat mixture.
Bring to a boil over medium-high heat. Cover and reduce heat to low and simmer for about 30 minutes. Serve with desired toppings. Makes 4 servings.
Toppings: Pico de gallo, fresh or canned jalapeno pepper slices, shredded cheddar cheese
December 27th, 2018
April 15th, 2024
April 12th, 2024
March 14th, 2024
April 22nd, 2024
April 22nd, 2024
April 22nd, 2024