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Emeril's Two-Bean Turkey Chili Recipe

Emeril's Two-Bean Turkey Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 11-20 of 38

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  • on February 28, 2012

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    Best chili I've had so far. My personal touch was a pinch of cinnamon and some extra hot sauce on my own plate.

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  • on February 25, 2012

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    Easy to make but if you follow the recipe it must be pretty bland. I made the following changes which spiced it up and added some good smokey flavor:

    1. Substitute chipolte chili powder for chili powder in recipe and Southwest Seasoning mix
    2. Make Southwest Seasoning (with chipolte chili powder but use entire mixture in chili - not just 2 TBL
    3. Double the amount of navy beans
    4. Substitute 3 pounds of smoked turkey chunks for ground turkey

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  • on January 21, 2012

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    Good recipe but blah on the tongue. I had to add alot more spices and Tobasco.
    Great base though and I love Emerile!

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  • on December 13, 2011

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    We use leftover Turkey from holiday meals instead of the ground turkey. It is like a shredded turkey bowl of heaven! Love it!

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  • on December 07, 2011

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    Excited to try! :D making for dinner tonight and it looks GREAT! <3 hopefully it is!!!

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  • on November 28, 2011

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    This is the "BEST Turkey CHILLI", my falily and I do not care much for Turkey, but we All loved this yummi chilli, we can wait to have it again.

    Lupita M.

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  • on November 21, 2011

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    Very yummy chili! Followed everyone else's advice and eyeballed the amount of stock I added (2-3 cups. I cooked my own beans and used the bean "water" to add to the chili. Didn't do the essence mix but added the spices I had on hand individually. Didn't have the cocoa either and it was still great. Topped it off with plain yogurt and monterey jack cheese. Overall...this is REALLY good, hearty, and worth the time and chopping.

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  • on July 24, 2011

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    I loved this chili and its healthy ingredients added so many layers of flavor. I wanted to kick it up a notch so I added 1/2 tsp of Ancho Chili Powder to bring up the heat a bit, I love spicy food.
    A hearty, fairly simple one dish delicious meal!

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  • on June 18, 2011

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    exceptional flavor and fairly easy to make, just a lot of chopping. i love that you don't need a slow cooker and the flavor is very robust. my boyfriend loves it, too :

    the first time i made this, however, it was a bit watered down even with 4 cups of broth, so this time i'm reducing it to 3 cups.

    it might require you to purchase a lot of spices you wouldn't otherwise use to make the southwestern essence, but it's well worth it and you can use that seasoning for fajitas and other items.

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  • on February 14, 2011

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    My fiance & I made this over the weekend & although it took a long time to make because we doubled the recipe to give to my parents & also to have leftovers for lunch. The only changes I made were that I used ground beef instead & added a 12 oz pkg of chorizo (which made it oilier, but all we had to do was skim the oil out as it was cooking & by the time it was done, there was no oil in the pot. We made this chili along with some easy cornbread recipe we had & we thoroughly enjoyed our dinner. There's a lot of depth in flavor & sooo delicious. We would definitely keep this recipe for the future.

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