Black-eyed peas, corn and dried habanero chilies give this turkey chili extra personality. Serve topped with shredded Cheddar cheese or crumbled cornbread.
A true fusion of ‘Tex’ and ‘Mex’ style chili. I’ve made this recipe dozens of times, and it is great. Each bite slowly delivers a sweet flavor followed by dry heat afterwards. It takes a while to prepare, but well worth it.