SOUPER SATURDAY

January is a great month to try out a new chili recipe. This BLACK-EYED PEA CHILI is a new twist on an old favorite.
1 tbsp. canola oil
1 large onion, diced
2 cloves garlic, minced
1 lb. lean ground turkey
1 large green bell pepper, diced
1 jalapeno pepper, finely diced
1 tbsp. chili powder
1(15oz) can black-eyed peas, drained and rinsed
1(28oz) can crushed fire-roasted tomatoes, with juice
½ c. low-sodium chicken broth or water
¼ c. reduced-fat sour cream
¼ c. 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 a spoon, until it is no longer pink, about 4 minutes. Stir in the bell pepper, jalapeno 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.