Turkey with Black-Eyed Peas

This is best cooked in a slow cooker:

  • 1tbsp coconut oil (or a little less)
  • 2tbs boneless skinless turkey breast or thighs cut into 1″ (2.5cm) cubes
  • 2 onions finely chopped (red is good)
  • 3-4 garlic cloves finely chopped and minced
  • 2 finely chopped jalapeno peppers
  • 2tbs of chill power or a chopped fresh chilli (depending on how hot keep the seeds)
  • 1tsp dried oregano
  • 1tsp ground coriander (fresh is lovely to serve with too)
  • 1tsp cumin seeds (ground)
  • 1 can of chopped tomatoes and juice
  • 500ml of chicken broth/stock gluten free low salt
  • 2 cans of black eyed-peas – rinsed and drained (other beans work well too)
  • 2 green peppers cut into thins trips

Avocado topping – see other recipe and salad to garnish

  1. Heat oil on med-high heat – add turkey in batches and brown – transfer to slow cooker.
  2. Reduce heat to medium and add onions and cook until soft.
  3. Add garlic, add jalepenos, chili powder, oregano, coriander and cumin seeds and cook for 1 min.
  4. Add tomatoes and broth and bring to a boil.
  5. Add peas (or beans) and turkey and stir well to combine.
  6. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the turkey is no longer pink inside.
  7. Stir in green peppers, cover and cook for 20-25 mins.

Big love, small tummies!

Jill – The Fat Controller


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