Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Black-Eyed Pea Turkey Chili Tips, FAQ & printable recipe

Name: Slow Cooker Black-Eyed Pea Turkey Chili
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1 1/2 lb ground turkey; 2 cups cooked black-eyed peas (or 1 can, drained and rinsed); 2 tbsp chili seasoning; 1 can (14.5 oz) diced tomatoes with green chiles, undrained

By Clara Weller · Oct 14, 2026

A warm, hearty bowl of black-eyed pea and turkey chili with visible crumbles of meat and whole peas.

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the best flavor, let the chili sit in the slow cooker on warm for 10 to 15 minutes after cooking before serving. This allows the spices to settle and the flavors to further meld.

If you have time, making the chili a day ahead and reheating it the next day will deepen the flavors even more. This chili also freezes well, so consider making a double batch and storing some for later.

When serving, offer a variety of toppings so everyone can customize their bowl. Shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, chopped red onion, and fresh cilantro are all excellent choices.

For a heartier meal, serve the chili over steamed rice, quinoa, or with a side of cornbread. The chili is also great as a filling for baked potatoes or as a topping for nachos.

Variations

Spicy Kick: Add a minced jalapeño or a dash of cayenne pepper to the slow cooker along with the other ingredients. For extra heat, serve with sliced fresh jalapeños and a drizzle of hot sauce.
Smoky Bacon: Cook 4 slices of bacon until crisp, crumble, and stir into the chili just before serving. The smoky flavor adds a delicious depth that complements the turkey and peas.
Veggie-Packed: Add a diced bell pepper, a chopped onion, and a cup of frozen corn to the slow cooker before cooking. This adds sweetness, texture, and extra color to the chili.
Beef & Bean: Swap the ground turkey for ground beef and the black-eyed peas for pinto beans. Cook to 160°F (71°C) and enjoy a more traditional chili flavor.

Storage and make-ahead

Fridge: Store in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed. The flavors deepen overnight.
Freezer: Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat on the stovetop over medium heat, stirring occasionally, until hot. Or microwave in 1-minute intervals, stirring between, until heated through.

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much. The chili can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

This chili is an excellent make-ahead meal. Prepare the recipe as directed, then let it cool completely before transferring to airtight containers.

It can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave until piping hot. The flavors actually improve after a day or two in the fridge.

Serving ideas

Serve this chili in deep bowls with your favorite toppings. Shredded sharp cheddar cheese, a spoonful of sour cream, and a sprinkle of fresh cilantro are classic choices. For a bit of crunch, add crushed tortilla chips or a few slices of avocado. A wedge of cornbread or a warm flour tortilla on the side makes the meal even more satisfying.

This chili is also wonderful as a topping for baked potatoes or as a filling for tacos or burritos. For a low-fuss dinner, serve it with a simple green salad dressed with lime vinaigrette.

The chili is hearty enough to stand alone, but it also pairs well with rice, quinoa, or roasted vegetables. Leftovers are perfect for lunch the next day.

Frequently asked questions

Can this chili be made on the stovetop instead of a slow cooker?

Yes, you can make this chili on the stovetop. Brown the ground turkey in a large pot over medium heat, then add the remaining ingredients. Bring to a simmer, reduce heat, and cook uncovered for 30 to 45 minutes, stirring occasionally, until thickened. The cooking time will be shorter than the slow cooker method.

Can this recipe be doubled?

Absolutely. Double all the ingredients and use a larger slow cooker (at least 6 quarts). The cooking time will remain the same, though you may need to stir once halfway through to ensure even cooking. This is great for feeding a crowd or for meal prep.

What can be used instead of black-eyed peas?

If black-eyed peas are not available, substitute with canned pinto beans, great northern beans, or navy beans. The texture will be slightly different, but the chili will still be delicious. Just drain and rinse the canned beans before adding.

How can the chili be thickened?

If the chili is too thin, let it cook uncovered on low for an additional 30 to 60 minutes, stirring occasionally. You can also mash some of the black-eyed peas against the side of the slow cooker to release their starches, or stir in a tablespoon of cornmeal mixed with a little water.

Is this chili spicy?

The heat level depends on the chili seasoning blend you use and the diced tomatoes with green chiles. Most chili seasonings are mild to medium, and the green chiles add a gentle warmth. If you prefer a mild chili, use a mild seasoning blend and choose diced tomatoes without green chiles. For more heat, add extra chili powder or cayenne.

Recipe card

Slow Cooker Black-Eyed Pea Turkey Chili

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

1 1/2 lb ground turkey
2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
2 tbsp chili seasoning
1 can (14.5 oz) diced tomatoes with green chiles, undrained

Instructions

Place the ground turkey in the slow cooker, breaking it into crumbles with your hands or a spoon. Spread it evenly over the bottom.
Scatter the black-eyed peas over the ground turkey, distributing them evenly.
Sprinkle the chili seasoning evenly over the turkey and peas.
Spoon the diced tomatoes with green chiles over the top, including the juices. Do not stir.
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.
Before serving, check that the ground turkey reaches an internal temperature of 160°F (71°C) using an instant-read thermometer.
Ladle the chili into bowls and serve hot. Optionally, top with your favorite chili toppings.

Estimated nutrition per serving

Calories: 320
Protein: 30 g
Carbohydrates: 20 g
Fat: 12 g

Automatic estimate from the ingredient list, not laboratory-verified.

Next recipe

A close-up of tender, braised beef liver slices smothered in onions, bacon, and rich brown gravy in a slow cooker.

Dinner · 4 h 10 min

Slow Cooker Liver and Onions with Bacon

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.