Turkey Chili with Black-Eyed Peas

This is such a hearty and healthy chili recipe for those cold nights we've been having in the Midwest! This is a forgiving recipe, so you can add more veggies or take out some that you may not like. 

I have found it to be much easier when I buy all of my groceries for the week and prep in one day. So for the Turkey Chili with Black-Eyed Peas recipe I cut up all the veggies on Sunday and thawed out my ground turkey. It just makes it so much easier the day of to throw it in the crockpot.

Ingredients: 

2 Tbsp olive oil
1 lb. lean ground turkey
1 large carrot, diced
1/2 large onion, diced
2 jalapenos, seeded and diced (substitute green chili's)
2 cloves of garlic
2 Cans of Black-Eyed Peas (rinsed and drained)
2 28oz cans no-salt added crushed tomatoes
1 red pepper, seeded and diced
1 yellow pepper - seeded and diced
2 1/2 Tbsp chili powder
1 tsp fennel seeds
1 tsp ground cumin
1 small can of tomato sauce
2 cups water
Salt and pepper to taste
Chipotle Tabasco Sauce(optional)

Serves: 4-6

Directions:
In a large pan, heat half the olive oil over medium heat. Add turkey and cook through. Place turkey in crockpot. Add remaining oil; sautee' carrots, onion, jalapenos, garlic, peppers, chili powder, fennel, Tabasco, and cumin for about 10 minutes or until vegetables soften.

Place vegetables and spices into crockpot. Put the rest of the ingredients into crockpot - black-eyed peas, water, tomato sauce, and crushed tomatoes. Add salt and pepper to taste. Cook on low for 6-7 hours or high for 3-4 hours.