Recipe Idea: White Chili with Black Eyed Peas
Don here. It’s football playoff time. Time for chili. Lois is not too fond of white beans so let’s see how chili using back eyed peas and ground turkey tastes. Also I am of an age where real spicy foods don’t agree with me so I set about to make a reasonable chili that would make both of us salivate with joy. The cinnamon adds a nice touch—kind of Mediterranean. The tablespoon full of jalapeño peppers adds just enough zip without being too spicy for my taste. The white cheddar and sour cream garnish adds a nice touch and cuts the heat in the spices.
So cook up a batch, tune in your favorite game and grab a beer or glass of wine and enjoy.
- ½ onion chopped fine
- 2 cloves of garlic minced
- 1 lb ground turkey
- 1T chopped jalapeno peppers
- 1T ground cumin
- 1T dried oregano
- 1t ground cinnamon
- ¼ t ground white pepper
- 2 15 oz cans of black eyed peas
- 1 15 oz can cannellini beans
- 2 C chicken broth
- 1 C white cheddar cheese, shredded
- ¼ C Sour cream
- Sauté the onion, garlic and ground turkey until the turkey is browned.
- Be sure to break the turkey into small pieces as it cooks.
- Add the jalapeno peppers, cumin, oregano, cinnamon, white pepper and sauté for a few more minutes, until the flavors begin to mingle.
- Add the two cans of black eyed peas (rinse first) and chicken broth.
- Puree the cannellini beans and add them to the pot.
- Simmer until some of liquid evaporates and the broth to solids ratio suites you.
- To serve, ladle the chili into bowls; sprinkle on the cheese and add a dollop of sour cream.
- Add a mixed green salad and some French Bread.
- Enjoy the meal and I hope your team wins!