Turkey chili, redux

Since the vegetarian chili wasn't very chili-like, I ended up trying another recipe. This one seemed pretty standard and I didn't vary it too much, but I did substitute blackeyed peas for the red kidney beans. Yup, I'm quite the wild one.

As I started writing this up I remembered that I'd made another turkey chili recipe fairly recently. How original.

Turkey chili, redux
adapted from this recipe

2 lbs ground turkey
1 large onion, chopped
2 stalks celery, chopped
3 smallish red peppers, chopped
4-5 cloves garlic, minced
1 1/2 tbsp hot pepper, minced (serrano and jalapeno)
1 tbsp Mexican oregano
2 New Mexico chilis, ground in spice mill
2 tsp cumin
1 can crushed tomatoes
1/2 can diced tomatoes
1 1/2 c dried blackeyed peas

Add the blackeyed peas to some water, bring to a boil, and let simmer. Saute the turkey until its cooked; transfer it to a colander to drain. Saute the onion and celery until softened, then add the red peppers and saute for a few more minutes. Stir in the garlic and the hot pepper and saute for a couple of minutes. Toss in the seasonings and tomatoes (along with a cup or so of water), bring to a boil, and then let it simmer. After a while add the turkey back in. Continue to simmer while you wait for the blackeyed peas to cook. Maybe read a book, tidy, do some dishes... go on, this part will take some time. Once the peas are finally cooked, drain them and add them to the chili. Let it cook for a while longer. When you absolutely can't wait any longer, season to taste and it's done!