I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are!
I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are!
Good recipe especially for a high veggie low sat fat meal with caveats. I doubled the chili powder and added 2 cloves of diced garlic to the veggies and found it to be STILL mild but very tasty... but I live in California where Mexican food is commonplace and spicy. I also increased the cumin by half and it could have probably been doubled. I did not have corn in the house - we eat very little or no starch - so diced a zucchini and sauteed it with the veggies and it worked perfectly. Also the recipe makes about 8 servings not 12 unless you are serving it in small portions or as a side dish. We ate it as a one dish meal with a little brown rice underneath and in this case it was 8 normal portions not big man-sized ones. The time allocated is fairly accurate maybe a little optimistic for the first time unless you're a ginzu chopper!
Five stars good flavor simplicity and nutritiously healthy. I did not have corn or green pepper whcih could only improve it in my opinion.
I enjoyed making this recipe and following some of the other readers' suggestions like additional chili powder and zuccini. Instead of making the chili thick by puree(ing) I added a can of organic refried beans-really delicious. I also added garlic at the chili powder stage (to avoid browning).
This was delicious. I only changed two things in this recipe. I added 4 diced (seeded) jalapenos. I also used a bag of dried mixed beans instead of canned black and garbanzo beans.
Made this a couple of times and both times came out amazing. I doubled the cooking time and used vegetable stock instead obviously omitting the turkey.
Wow! So great! I doubled the chili powder and added 1 tablespoon of garlic salt and 1 tablespoon of red chili flakes. Boyfriend approved!
This was tasty and pretty easy I followed the recipe almost exactly except I used 1 green and 1 red pepper and canned corn. I think it lacked salt so I added a little. It's really very pretty and fall like the colors of the vegetable look so nice. I brought the left overs to work and everyone loved it. We are only two people and it makes quite a bit. It actually tasted better the next day I guess all the flavors get to blend together. My husband does not like chick peas and picked some of them out but all in all it was quite good and very healthy. One more thing it is not very spicy at all so if you want it spicy you definitely have to add more chili powder or maybe fresh chili pepper.
This was a really good recipe. I was suprised by how easy it was and the leftovers were even better the next day for lunch. The next time that I make this I will make corn bread to go with it.
I followed the recipe exactly. It gets big points for being easy quick made with ingredients I usually always have on hand and very filling (great for a diet!). On the down side there really wasn't much flavor.
