Slow Cooker Black-Eyed Pea Turkey Chili

This slow cooker black-eyed pea turkey chili is the definition of set-and-forget cooking. With just four simple ingredients and a few minutes of prep, you can have a hearty, warming dinner waiting for you at the end of a busy day.

The ground turkey cooks low and slow in the crockpot, absorbing the rich chili seasoning and the tangy tomatoes with green chiles. Black-eyed peas add a creamy texture and a subtle nutty flavor that pairs perfectly with the turkey.

This chili is a true one-pot wonder, designed for the days when you want a home-cooked meal without the fuss. The combination of lean ground turkey, black-eyed peas, and diced tomatoes with green chiles creates a chili that is both satisfying and full of flavor.

The slow cooker does all the work, melding the ingredients into a thick, hearty chili that tastes like it simmered all day. Whether you serve it with cornbread, over rice, or on its own, this recipe is sure to become a family favorite. It's also a great make-ahead meal—the flavors only get better the next day.

Ingredients

Why this recipe works

The slow cooker is the perfect tool for this chili because it allows the ground turkey to cook gently and evenly, resulting in tender crumbles that stay moist. The low, steady heat also gives the chili seasoning time to bloom and infuse every bite with its warm, smoky spices. Unlike stovetop chili, which requires constant stirring and monitoring, this method is completely hands-off, freeing you to go about your day.

Black-eyed peas are a classic Southern ingredient that add a creamy texture and a slightly sweet, earthy flavor to the chili. They hold their shape beautifully during the long cooking time, providing a pleasant contrast to the crumbled turkey.

The diced tomatoes with green chiles bring acidity, a touch of heat, and a bright note that balances the richness of the meat. Together, these ingredients create a chili that is robust, satisfying, and full of character.

Notes and substitutions

For the best flavor, use a good-quality chili seasoning blend. You can find them in the spice aisle, or make your own by combining chili powder, cumin, oregano, garlic powder, and onion powder.

Adjust the amount to suit your heat preference—add more for a spicier chili, or use a mild blend if you prefer it gentle. The canned diced tomatoes with green chiles are a convenient shortcut; they add both tomato flavor and a mild kick.

You can use fresh or frozen black-eyed peas, but they must be cooked before adding to the slow cooker. Canned peas are the quickest option—just drain and rinse them. For a richer depth, you can brown the ground turkey in a skillet before adding it to the slow cooker, but this recipe is designed to be effortless, so that step is optional. If you do brown it, drain any excess fat before adding to the cooker.

• ground turkey: ground chicken or lean ground beef (cook to 165°F for poultry, 160°F for beef)
• chili seasoning: 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp garlic powder, and 1/2 tsp onion powder
• cooked black-eyed peas: 1 can (15 oz) black-eyed peas, drained and rinsed
• diced tomatoes with green chiles: 1 can (14.5 oz) diced tomatoes plus 1 small can (4 oz) chopped green chiles

Equipment

• slow cooker (crockpot)
• measuring cups
• measuring spoons
• wooden spoon or spatula