Melt the margarine in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. Add turkey, 1 1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Mash remaining beans. Add mashed beans and milk to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.
This chili was EXCELLENT. I used chicken thighs instead of Turkey and it was delicious. I cooked the chicken thighs most of the way through in the butter, then put them aside on plate. I then sautéed the veggies in the chicken juices/butter and then chopped the chicken up and added it back to the soup. I feel this really added to the savoriness of the soup.
I only used about 1/2 the cilantro in fear that it would overpower, which seemed to be perfect. I also used about 1/2 of the requested beans, and I doubled up on the garlic.
I highly recommend this recipe!
So easy to prepare and tastes great, BUT I did have a few modifications. I added shredded rotisserie chicken in lieu of turkey pieces, added smoked paprika (1 tbsp) and coriander (1 tbsp) plus 1 can of chipotle chiles (chopped) with adobo sauce. I used canned corn (summer crisp) vs. frozen and had to add 1 & 1/2 tbsp cornstarch to base during simmer stage to thicken up (only purchased 1 can of white beans and mash was only 1/4 cup - not enough to thicken soup). At the end, I added juice from half a large lime. The chili was wonderfully complex with lots of heat from the peppers and spices. Excellent recipe and would absolutely make again and again; enjoy!
Definitely a good recipe, but lacked depth of flavor. Sort of your standard run-of-the-mill Southwest tasting soup, but didn't taste like anything gourmet or all that special. Don't think I'd make again.
One of the rare times I've made a highly rated cooking light recipe that was a flop. This would be better described as a tex-mex soup vs. chili. It was watery and completely bland - not what I'd call chili. I can't imagine how anyone would find this too spicey. It never thickened without adding corn starch. I had to do some major doctoring to make it edible - including adding A LOT more chili powder, cumin and other seasonings. I wanted to try a new chili recipe but this was a huge disappointment - going back to my own T&T recipe.
I didn't have red peppers...so used spicy canned tomatoes instead. My husband loved it and had two large bowls...topped with cheese, sour cream and crumbled chips. I tried to go lighter and just did cilantro.
I think I would've liked it better with lime? And I added worschteshire (sp?) sauce.
This recipe is outstanding! I would double up on the spices and jalepeno if you like things spicier. While I liked the recipe as is, I would add more heat next time. Definitely a great way to use up Thanksgiving leftovers!
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