Turkey and Bean Chili

  • Patten Posted: 11/30/08
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    i've made this twice already. this chili recipe does not get better with more cooking. the flavors get diluted instead of melding together. maybe an extra 30 mins, but no longer. excellent texture and flavor if you follow the recipe. didn't miss the beef!

  • virevixa Posted: 01/28/10
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    I thought this recipe was just okay, but the Hubs loved it so much he took the leftovers to work today. I had to add a little more of all the spices to make this dish taste more like chili; to me the recipe as written tasted more like soup. I also added a tiny bit of jack cheese and a tablespoon of low fat sour cream, and with the addition of those things, plus the cilantro and lime and the extra spices it was a pretty decent (and quick!) week-night meal. Not CL's best, by any stretch, but solidly decent.

  • CherylR1954 Posted: 09/24/10
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    This is a good, solid recipe which I rely upon for microwave lunches at the office. It freezes very well. I did make some changes. The type of turkey was unclear in the recipe, so I went w/extra lean turkey breast. I also used Glen Muir fire-roasted tomatoes, which I think is essential in almost any recipe of this nature. I thought cannelini beans were just *wrong*, so used black beans. I really liked it. It's also clearly a recipe that you can play around with.

  • SMC393 Posted: 01/30/09
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    This is one of the best chili recipes that I've found. We typically add one can of beer to it to give it a bit more liquid and an extra "pop"! Unlike some soups and chilis, I think that this one tastes best on the day you actually make it. It seems to lose a little something when eaten as a leftover. Delicious with lime and sour cream on top!

  • DMartin Posted: 09/23/09
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    The best chili I've ever eaten. I used ground turkey breast which made it lower and fat and I cooked my own beans from dried beans. Delicious!

  • BlackSheepGirl Posted: 01/08/09
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    I thought this was a great start the first time around. I'd only make it again with some serious adjustments. I'd probably cut the amount of turkey and add more beans. The flavor was nice, but lacking something and I didn't want to add more salt. I'll probably move on to another recipe instead. Definitely needs more cooking time that what was mentioned on the recipe. Perhaps reheating will make it better!

  • kathymw Posted: 08/06/10
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    so good perfect for my 5 yr olds first chili. goes great as a dip kind of with corn chips or as taco filler. my son could see the chunks of pepper so i put it in a taco for him. next time ill cut the peppers smaller :) served with betty crocker cornbread. super yummy and an easy meal.

  • brucepitz Posted: 01/31/09
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    I added two cans of Rotel tomatoes with diced green chilies in place of the one can of diced tomatoes. This recipe was excellent. I would definitely make again... it was a big Sunday night dinner hit !

  • acparks Posted: 02/01/09
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    We love this chili recipe. It's very low cal so it's a great chili to fill you up while trying to lose or maintain weight! Served with cornbread, perfectly filling dinner.

  • Empac7 Posted: 02/23/11
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    This is definitely a keeper. I used ground deer meat (it's what's in the freezer) and also chose to swap the white beans with a can of black and a can of kidney beans. I used a can of fire-roasted tomoatoes in place of regular which was great - and next time will use two. Sour cream / yogurt + lime on top really adds to the flavor. Served with corn muffins. Can't wait to make it again!

  • clsheeha Posted: 09/01/10
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    My boyfriend and I absolutely LOVED this recipe!! It is healthy, easy and quick to make after a long day or work. It is definitely worth trying! I added 1 chopped jalepeno pepper for some more spice when I made the recipe!

  • LeoraB Posted: 01/08/10
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    Exellent tasting chili!

  • Vrwest Posted: 09/23/10
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    This one's for the books! I have a few "fave" chili recipes & this will be added to my collection. So simple to make, I used what I had on hand: omitted the cumin & tomato paste, used less broth cuz I prefer a thicker consistency & used a large yellow chile in place of the poblano. It turned out great!

  • MaryJJ Posted: 06/06/10
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    I'm not a real spice person but would plan to add additional spices the next time I cook this. One jalapeno would add enough spice. I also added about 1 1/2 cup corn to the recipe. Maybe that eased the spice. But we'll plan to make it again.

  • sinestraliz Posted: 08/24/10
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    Really good and easy for a healthy week-day meal. I used extra beans (2 14 oz cans), put heaping tablespoons of tomato paste, and added a healthy dose of cayenne pepper. My husband said he wanted to eat it every meal of every day.

  • akirk22 Posted: 09/09/10
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    Excellent chili soup recipe! Like many others, my husband really liked this one. I make chili often, from different recipes and this was his favorite to date. I did add more chicken stock as I like more liquid, and increased the chili powder almost double just because I didn't think it was that strong. Easy fixes which resulted in a great meal, served with cheese and sour cream on top and cornbread on side.

  • christie88 Posted: 11/14/10
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    Very flavorful, chunky recipe! I might have gone a little overboard in adding extra spices, but so delicious! Served with homemade cornbread.

  • lksmithnj Posted: 05/20/11
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    We love this recipe. I always double it and here are my own modifications: One whole can tomato paste; either white, pinto or black beans work fine, or any combination; two poblanos; drain the liquid off the canned tomatoes and add back in small amounts (we favor a thicker chile); add more onions. A small can of GG niblets corn is a tasty addition, too. I'm usually very generous with the chili powder, cumin, and oregano. Squeezing lime juice on top is essential as is sprinkling on shredded cheddar. And don't be afraid to go heavy on the cilantro. This is a good solid foundation to which you can add your own special touches, but it's also very reliable just as it's written.This is a real favorite of ours and someday if there's enough left over I'll try freezing it.

  • CaliMommy Posted: 04/14/11
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    This was so good, but I did make changes by what other reviews stated. So here's what I did. I doubled the recipe..but forgot to buy extra turkey so I added ground beef. I used a can of red kidney and a can of black beans. One can regular diced tomatoes and one can fire roasted. I added a 1/2 cup frozen corn. The flavors are wonderful. As tradition in our family, we serve over rice and top with shredded cheese. Everyone loved this (hubby, 4 and 2 year old girls). Quick, easy and yummy!

  • sublimelmf Posted: 09/26/11
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    This recipe definitely has some potential. The main issue for me was that it was too chunky. I think next time I'll add a can of tomato juice, I'm afraid more chicken broth would change the flavor. But other than that it had really good flavor! And like others have said, it does have a lot of turkey... i bet it would be good with 1/2-3/4 lb ground turkey, 1 can canellini beans, and 1 can pinto or kidney beans.

  • Jenicus Posted: 12/19/11
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    Very tasty! I use an entire poblano and more chili powder. Definitely needed more salt. But I will most certainly make this again.

  • FaLeana Posted: 01/25/12
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    Great recipe but with the following mods: used half the amount of turkey, rotel instead of diced tomatoes and combo of black and white beans. Had leftover tomato paste so added appx 4 tbsp instead of 2...highly recommend doing this as it adds a little body to the broth like texture of the soup. Don't forget the garnish of fresh lime, cilantro and a bit of chopped red onion. Yum!

  • czimney Posted: 02/18/13
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    Tried this as my first chili recipe. I thought it was pretty good! I couldn't find poblano peppers at the store, so I grabbed a pasilla pepper instead. It was spicy for my taste, so I only added about 1/4 of it. I did think it was a little on the runny side. I added some chicken broth/corn starch. That helped a little, but I might add more tomato paste and less chicken broth last time. Overall, though, it was satisfying and tasty.

  • StacyYC Posted: 12/30/12
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    Great recipe - quick and easy, able to do on a weeknight. And it is pretty mild, in case you have kids or others that do not like spicy chili. I found you only needed one small poblano pepper to get to 1/3 cup. I like the idea someone posted of adding a can of beer too, but it was terrific without.

  • carolfitz Posted: 03/22/13
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    Have made a few times, easy & reliable for folks who prefer mild chili. Yesterday subbed lean ground pork for the turkey. Blistered the poblano over a gas flame, peeled, seeded & chopped it rather than using raw. Subbed petite diced tomato with chiles for plain. Simmered longer than recipe, then put in fridge overnight. Reheated today for lunch then mixed in the cilantro. Topped portions with shredded fat-free cheddar, bit more chopped cilantro, some chopped plum tomato & sliced scallion. Served with lime wedge for the chili and root beer for the diners!

  • seyoung08 Posted: 05/25/13
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    This is one of my favorite, go-to recipes. It is easy and inexpensive. I serve it with a salad and Jiffy sweet corn bread.

  • steponme Posted: 01/24/14
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    I've made better chili with other recipes from this site; this was on the bland side, even after adding additional spices.

  • seaside725 Posted: 01/22/14
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    I agree with the review that this recipe was good, but need a bit more kick to it. I also used Rotel canned tomatoes in place of the diced tomatoes and I added a can of black beans. It was easy to make and i served it with tortilla chips. My family did not miss the beef and enjoyed the turkey.

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