Slow Cooker Black-Eyed Pea Turkey Chili Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If using canned black-eyed peas, drain and rinse them in a colander. Measure out the chili seasoning and have the can of diced tomatoes with green chiles ready.

No need to pre-cook the turkey—it will cook thoroughly in the slow cooker. Set out your measuring cups and spoons, and you're ready to go. This recipe is so simple that you can have everything in the cooker in under five minutes.

Instructions

Layer the Ingredients

1. 1Add the Turkey
   Place the ground turkey in the slow cooker, breaking it into crumbles with your hands or a spoon. Spread it evenly over the bottom.
   Look for The turkey is in an even layer, no large clumps.
   Tip If the turkey is very cold, let it sit at room temperature for up to 30 minutes before adding.
2. 2Scatter the Peas
   Scatter the black-eyed peas over the ground turkey, distributing them evenly.
   Look for Peas are spread across the turkey.
   Tip If using canned peas, drain and rinse them well first.
3. 3Season
   Sprinkle the chili seasoning evenly over the turkey and peas.
   Look for Seasoning dusts the top.
   Tip Use your favorite chili seasoning blend or make your own.
4. 4Add Tomatoes
   Spoon the diced tomatoes with green chiles over the top, including the juices. Do not stir.
   Look for Tomatoes cover the surface.
   Tip The liquid from the tomatoes will help cook the turkey.

At the end of this phase, the slow cooker contains an even layer of ground turkey, topped with black-eyed peas, a dusting of chili seasoning, and a layer of diced tomatoes. The ingredients are not stirred, but they are arranged in a neat, colorful stack.

The raw turkey is pink and crumbly, the peas are pale and firm, and the tomatoes are bright and juicy. The aroma is fresh and slightly spicy, with the chili seasoning just beginning to release its fragrance.

Slow Cook

5. 5Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the turkey is cooked through and the flavors meld.
   Look for The chili is bubbling gently and smells fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Stir once halfway through, if possible, to blend the seasonings.
6. 6Check Temperature
   Before serving, check that the ground turkey reaches an internal temperature of 160°F (71°C) using an instant-read thermometer.
   Look for Thermometer reads at least 160°F (71°C).
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Insert the thermometer into the thickest part of a turkey crumble.

After several hours of slow cooking, the chili is bubbling gently around the edges. The turkey is no longer pink, and the liquid from the tomatoes has created a rich, reddish-brown sauce. The black-eyed peas have softened and taken on a creamy texture. The kitchen smells deeply of chili powder, cumin, and tomatoes. The chili is thick and aromatic, and the flavors have melded together into a cohesive, savory whole.

Finish and Serve

7. 7Serve
   Ladle the chili into bowls and serve hot. Optionally, top with your favorite chili toppings.
   Look for Chili is thick and steaming.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Let the chili rest for 5 minutes before serving to allow flavors to settle.

The chili is ready to serve when the turkey is fully cooked and the flavors have deepened. The sauce is thick enough to coat a spoon, and the chili is steaming hot. Ladle it into bowls, and if desired, add your favorite toppings like shredded cheese, sour cream, or chopped cilantro. The first spoonful is warm, hearty, and full of smoky, slightly spicy flavor, with tender turkey and creamy black-eyed peas in every bite.

Common mistakes

A common mistake is using ground turkey that is too lean, which can result in a dry texture. Look for ground turkey with at least 7% fat, or add a tablespoon of olive oil to the slow cooker before adding the turkey.

Another mistake is not seasoning enough—chili needs a bold hand with spices. Taste the chili before serving and adjust the seasoning if needed. Also, avoid lifting the lid too often during cooking, as this releases heat and extends the cooking time.

How to tell it’s done

The chili is done when the ground turkey is cooked through and has reached an internal temperature of 160°F (71°C) as measured with an instant-read thermometer. The chili should be thick and bubbly, with the flavors melded together.

The black-eyed peas should be tender but still hold their shape. If the chili seems too thin, you can let it cook uncovered for the last 30 minutes to thicken. Conversely, if it's too thick, add a splash of broth or water.

• Ground meat: 160°F (71°C) in the thickest part
• Poultry: 165°F (74°C) in the thickest part