Instructions: Cut turkey meat into 1-inch cubes, discarding any bones and skin. In heavy-bottomed casserole, cook olive oil together with the onion, carrots, bell peppers, poblano and garlic till softened but not browned, about 7 minutes. Stir in allspice, cinnamon, oregano, chile powder, salt and pepper. Cook together about 5 minutes, stirring to combine.

Stir in flour and cook 2 to 3 minutes, stirring till it is well-mixed. Add chicken stock and bring to a boil, stirring occasionally to make a smooth thick sauce.

Stir in smoked turkey, black-eyed peas, and tomato sauce and cook together 30 minutes or until turkey is tender and chili has thickened. Serve immediately, garnishing each portion with cilantro, sour cream, shredded cheese, and red onion.

If youd like to make the turkey chili ahead of time, cool and then refrigerate for up to 4 days. The chili freezes quite well.

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