"Saw this in USA Weekend and it looked easy and delicious! It's from Ellie Krieger."
garlic cloves, minced
green bell pepper, diced
jalapeno pepper, finely diced
1 (15 ounce) cans
black-eyed peas, drained and rinsed
1 (28 ounce) cans
fire-roasted tomatoes, crushed with juice
sour cream, reduced fat
Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.