Instructions: 1. In a slow cooker, mix together the black-eyed peas, hot water, 4 teaspoons of the chili powder, the cumin seeds, garlic, cayenne pepper, onions, bell peppers, and turkey.

2. Cover and cook on the HIGH heat setting for 1 hour. Reduce the setting to LOW and continue cooking, covered, 3 hours longer, or until the peas are tender but not mushy.

3. Stir in the remaining 1 teaspoon chili powder, the tomato paste, and the salsa. Serve topped with scallions, tomatoes, cheese, and a dollop of sour cream.

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