Mild, flavorful and full of protein, this Black Eyed Peas White Bean Chili is comfort food you'll love.
Black Eyed Peas White Chili is food for a cold day.
Don here. It's football playoff time. Winter. Time for chili. Lois is not too fond of white beans, but she loved this chili using back eyed peas and ground turkey. The black eyed peas keep their shape and the texture is good. I puree the white beans to create a creamy texture. The recipe is easy, and using turkey instead of ground beef considerably reduces the fat in the recipe.
I am of an age where really spicy foods don't agree with me so I make a less spicy chili that is flavorful but not too spicy. The cinnamon adds a nice touch, kind of Mediterranean. Although you might think the tablespoon full of jalapeÃ±o peppers would make it too hot, it adds just enough zip without being too spicy for my taste. The white cheddar and sour cream garnish adds a tasty touch and cuts the heat in the spices. But leave out the sour cream and cheese topping if you need it dairy free.
So cook up a batch, tune in your favorite game and grab a beer or glass of wine and enjoy.
What You Need
You'll need some great beer steins or glasses (affiliate link) to drink that beer! But seriously, you need knives (affiliate link), cutting board, measuring cups and spoons and a good Dutch oven or soup pot. Get the best you can afford. You're worth it.
Black Eyed Peas White Chili Recipe
- ½ onion chopped fine
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 tablespoon chopped jalapeno peppers
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground white pepper
- 2 15- oz can black eyed peas drained and rinsed
- 1 15- oz can cannellini beans drained and rinsed
- 2 cups chicken broth
- 1 cups white cheddar cheese shredded; optional
- ¼ cups sour cream optional
- 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.
- Rinse and 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.
More Chili Recipes
- Black Bean Chili
- Traditional Chili with Ground Beef
- Cincinnati Vegetarian Chili
- Coconut Chili
- Black Bean Vegetarian Chili
Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.