Serves 4.

1 med. onion, chopped
1 1/2 garlic cloves, minced
1 tbsp. olive oil
1 (4 oz.) can chopped mild green chiles
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper (or hot sauce to taste)
1/2 tsp. salt (or to taste)
1 c. reduced-sodium chicken broth
1 (16 oz.) can blackeyed peas, rinsed, drained, divided (or 2 c. drained
navy beans)
1 (16 oz.) can white hominy, drained
2 c. cooked turkey, cut into 1/2 inch cubes
1/4 c. fresh cilantro or fresh parsley, coarsely chopped
1/2 c. shredded cheese (reduced-fat Monterey Jack)

In a 3 quart saucepan, over medium-high heat, saute onions and garlic in olive oil about three minutes, stirring frequently. Add chiles, cumin, oregano, cayenne pepper (or hot sauce) and salt. Cook one minute.

Stir in chicken broth, half the blackeyed peas, hominy and turkey. Mash the remaining blackeyed peas and stir into ingredients in pan.

Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro (which is an acquired taste; substitute parsley if cilantro's not available at the supermarket, or if you don't care for its taste, which some call soapy).

Taste and adjust seasoning, adding more cayenne pepper or hot sauce and salt to taste.

To serve, ladle into bowls and top with 2 tablespoons shredded Jack cheese, and more parsley or cilantro, if desired.

Menu suggestion: Serve with cornbread and a relish dish of celery sticks, green pepper strips, cucumber sticks and black olives.

Variations: Substitute canned black beans for navy beans for black-and-white chili. Saute a roasted, seeded jalapeno pepper with the onion, if desired. Handle any fresh chile with rubber gloves and don't touch your face or eyes.