Heat the canola oil in a large pot over medium heat.

Add the diced onion and cook until softened (about 5 minutes).

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground turkey and cook until browned.

Stir in the diced green bell pepper, finely diced jalapeno pepper, and chili powder.

Cook for 1 minute, stirring constantly.

Add the drained and rinsed black-eyed peas, crushed fire-roasted tomatoes (with juice), and chicken broth.

Bring the mixture to a boil.

Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, for about 20 minutes.

Serve the chili hot.

Top each serving with a dollop of reduced-fat sour cream and a sprinkle of fresh cilantro leaves.