TULSA, Oklahoma - Turkey and Black-Eyed Pea Chili


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


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