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Turkey Chili Recipe

Turkey Chili

Recipe courtesy LPGA World Hall of Famer Nancy Lopez; adapted by Canyon Ranch Chef Scott Uehlein

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (97)

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Average Rating:

Total Reviews: 97

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  • on May 01, 2013

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    When I first looked at the recipe ingredients and read all the 5-star reviews, I figured something was wrong. There was nothing in that ingredient list that could add up to all those rave reviews. But I was the one who was wrong. This was so delicious, it was the first chili made from turkey that I thought was as good as the ones I used to make from beef. I did follow other reviewers' recommendations and doubled on the spices. Other than that, I followed it to the letter. This has a spot in my permanent collection.

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  • on March 13, 2013

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    Loved it. Doubled garlic, oregano and basil; served w/ cheddar cheese. Next time I might add some jalapenos.

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  • on February 24, 2013

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    This chili is amazing!

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  • on February 20, 2013

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    Excellent and very quick. I followed suggestions of other viewers and doubled seasonings, using fresh garlic along with powdered, also added 1 Tbsp cumin. 5 minutes before serving I added grated zucchini for additional color. Served it with chipotle tabasco and sour cream. It was a unanimous hit! 5 stars because it is fast, adaptable(it would be good with additional veggies I think and healthy.

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  • on February 16, 2013

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    Excellent turkey chili! Entire family enjoyed it. Like previous comments, definitely double all the spices. I also added extra 1/2 lb ground turkey and can of drained corn. this is definite keeper!

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  • on February 15, 2013

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    This had to have been the best turkey chili I have ever had. I did have to simmer the chili for an extra 30 minutes, as the listed 1 hour did not thicken up the broth in time. I highly recommend doubling the spices, using only 1/2 tbl of sugar, and adding 1 tbl of cumin. For extra vegetables, I threw in a can of green chiles before the long simmer, 1 cup of frozen corn, and 1 chopped zucchini at the end. Delicious! And great for leftovers!

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  • on February 03, 2013

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    Delicious recipe once I made a minor correction at the end. There was something missing at the end and I added about 3 dashes or so of Chipotle Tabasco sauce. It totally rounded out all the flavors and made it a delicious chili recipe.

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  • on January 29, 2013

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    Excellent recipe!! As other reviewers, I felt it had great spices but just not enough. I added more chili, garlic, basil and oregano plus 1/4 tsp ground cumin. Do not omit the chicken stock...although I used broth. Gives it great consistency! Made cornbread to go with it with cheddar cheese and green onions. If you omit the chili powder, this is an excellent bolognese sauce for pasta! Nice and thick.

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  • on November 28, 2012

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    I'm surprised to see that others felt that the chili lacked depth of flavor. As someone whose philosophy is usually "the spicier, the better" I thought it was very flavorful, well balanced, and a great tummy-warming dinner on a cold night. I used shredded leftover Thanksgiving turkey instead of ground, omitted the extra salt, and increased the onion and bell pepper to 1 whole chopped onion/pepper apiece. I also used Cholula Mexican hot sauce instead of Tabasco. For my husband and me, the amount of spice was just right, and the chili was full-bodied and delicious. We enjoyed it with some tortilla chips and salsa con queso on the side, and for my spice-adverse kids, a dollop of lowfat sour cream in the center of each bowl to tone down the heat. We'll definitely be having it again!

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  • on November 24, 2012

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    Very good and easy to make but I felt it lacked depth of flavor, so I doubled the garlic and chili powder, added a whole yellow and red bell pepper, white wine, frozen corn. At the end I added 1/4 tsp chipotle sauce for a nice smokey taste that didn't over power. Served with shredded cheese and corn bread. Our friends and all the kids ate it all up!

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