Here's the modifications I made: Eliminated cinnamon/ Increased all other spices to 1 tbs./ Added 1 tbs. minced garlic/ Added sprinkle of garlic powder. It was delicious! Hearty and chunky with just the right amount of zip.I served it with shredded cheddar cheese on top. Beware: This recipe makes an enormous vat - so use your biggest skillet or pot.
I browned the ground turkey 1st in a non-stick pan & then drained it. I then took it out of the pan, added a little olive oil to the pan, & sauteed a chopped onion with the green pepper. I used frozen corn & added a cup of water as I prefer it with a little more liquid. Also I added more seasoning as a "pinch" of the seasonings made it too bland. Next time, I'll make a double batch & put it in individual sized frozen containers that I can bring to work for lunch.
I made this chili over the weekend and my husband and I really loved it! I thought the choice of spices was different but it was very tasty! I didn't have black beans in the cupboard so used red kidney beans and it was very good. I'll use this recipe again.
I fixed this chili for supper and we really enjoyed it. I didn't have canned corn so I used frozen corn and it worked fine. I'm always looking for recipes using ground turkey and this one is a keeper. Thanks
This chili is great on its own but for variation I add a corn bread topping. Just follow Rachel's instructions but simmer for only 5 min so the beans do not over cook. Pour the chili into a large casserole dish and then spread corn bread mix on top (I use 2 packages of Jiffy skip the oil to keep healthy). Tent with tin foil and bake for 45min-1 hour in the oven (I usually remove the tin foil after 30 min so the top gets brown). This is a great recipe for busy weeknights as you can prepare the chili days in advance then add corn bread mix and bake when you're ready to eat and serve.
This is a great recipe to start with. I made some modifications like other readers - no cinnamon no bell pepper drained the beans and used frozen corn. I used a small amount of ground red cayenne pepper. My 1 year old loved it (don't worry I took his portions out before I kicked up the chili powder:). I will definitely make this again but have to do something to add some heat to my portion.
Gave 4 stars only because I felt like I needed to add alot to it. I added one small onion a clove of garlic 1/2 tsp. smoked paprika 1 small can tomato sauce and I used used frozen sweet corn in place of canned. I omitted the bell pepper and cinnamon. I also drained the black beans. My husband likes sweet chili so I added 1 tsp of sugar and some salt and pepper to taste. After the revisions I'd give it 5 stars. Served with tortilla chips and a little sour cream. Over all good base recipe. Thanks!
Ok - my review is based on customizations so I cannot give my true score but the overall combination of flavors was not our favorite. I enjoyed it after the first few bites but my wife who loves chili did not. We took the other reviews and went with a tablespoon of the spices...except we kept the tablespoon of cinnamon! Too sweet! However even with the others we felt it was a good heat level but lacked depth of flavor. Might try again sticking to the recipe but not the best.
