Black-Eyed Pea Chili

• 1 Tb. canola oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 1 large green bell pepper, diced
• 1 jalapeño pepper, finely diced
• 1 Tb. chili powder
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 (28-ounce) can crushed fire-roasted tomatoes, with juice
• ½ cup low-sodium chicken broth or water
• ¼ cup reduced-fat sour cream
• ¼ cup fresh cilantro leaves


Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 minutes. Add the garlic and cook 30 seconds more.
Add the turkey and cook, breaking it up with the spoon, until it is no longer pink, about 4 minutes. Stir in the bell pepper, jalapeño pepper and chili powder, and cook for 1 minute more.
Add the black-eyed peas, tomatoes and chicken broth or water. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring a few times, until the ingredients soften and meld, 20 minutes. Serve topped with a dollop of sour cream and a sprinkle of cilantro leaves.