30-Minute Turkey Chili

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This is a great recipe as is. The chili will thicken up if you reduce the beer properly in the first place. This is key - I've never had any problems in all of the times I have made it with it being "watery." I tend to use turkey thigh meat for a richer flavor and prefer black beans for a nice color contrast and they seem a bit more Southwestern to me. Anyway, a great recipe when you have a craving for chili at the last minute.

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Love this chili! We serve this at our house once a month. I prepare it as written but probably add double the amount of tomato paste which cuts down on the soupy nature this chili can have. I serve it with sour cream, shredded cheddar cheese, and tortilla chips. SO GOOD.

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I have made this chili a few times before and I absolutely LOVE it! I make it exactly as directed except I do simmer for a little longer for it to thicken up, but it always does just right and tastes so good! Very spicy, which I love and lots of flavor.

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bland and watery. A lot of people rated this higher than I did but if you read their reviews almost all of them list the changes they made to it...so they are not reviewing the actual recipe. I made it as listed. Now in the end I did a lot of the things the other posters added to improve it. But I am rating the original "as written" part and that was not good. I added the rest of the can of tomato paste, mas harina to thicken up its watery self and and flavor, 1/2 tsp of red pepper flakes and a can of black beans.

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This has been my favorite chili "base" recipe for the past few years, mostly because of the beer and the chipotles adobados. I add diced zucchini, jalapeno, mushrooms, peppers, and a little cinnamon, cumin, and cocoa powder. At the end I add 2 or 3 cans of beans such as red kidney, black, and garbanzo. I love to add grilled or frozen corn too. It often needs 3-4x the amount of crushed tomato compared to the original recipe. With these changes I always have plenty of leftovers that freeze well. The extra chipotle can be frozen in a baggie and ground up on a grater next time like Rachael Ray does. The extra tomato paste does well in an ice cube tray for next time too (1 T = 1 cube.

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Very good recipe! I added one chopped jalapeno & used 3 Adobe peppers instead of 1 because we like our chile HOT! I upped the the Chile powder to 2T. I also used 2T of the tomato paste instead of 1. I also added 1t of Cumin and 1/2t of smoked paprika to add more depth of flavor. Will definitely make again!

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This chili was so great but the recipe calls for WAY too much salt.

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A good beginner's recipe, with tasty results. Just know that if you aren't a fan of the smoky taste, you might want to skip the chipotle pepper with the adobo sauce. I substituted that with a packet of chili mix my second time around. I also like to add a can of black beans and a can of tomato sauce, for texture. The great thing about this recipe is that it's pretty basic and therefore has lots of room for interpretation. My suggestion is to get creative!

For a similar level but slightly different take, also see Rachael Ray's Indian Summer Turkey Chili. The last couple times I made chili, I used basically a hybrid of these two recipes.

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Excellent and easy. I bumped it up t 5 chipotle peppers and that was a good level of spicyness. Also added a can of black beans. Definitely will make again!

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Excellent! I added in another 1/2 can of kidney beans and 3 chipolte peppers for some extra spice! SO easy and yummy!