Turkey and White Bean Chili

Total Time:
10 hr 30 min
Prep:
15 min
Inactive:
8 hr
Cook:
2 hr 15 min

Yield:
4-6 servings
Level:
Easy

Ingredients
  • 1/2 pound dried navy beans, picked over
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 2 tablespoons minced jalapeno
  • 2 tablespoons minced garlic
  • 2 1/2 pounds ground turkey
  • 2 tablespoons Emeril's Southwest Essence, recipe follows
  • 1 2/3 tablespoons chili powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano, crumbled
  • 1 bay leaf
  • 3 tablespoons cornmeal
  • 3 cups low-sodium chicken broth
  • 2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained
  • 2 (4-ounce) cans diced green chiles, undrained
  • 1 tablespoon finely chopped fresh cilantro stems
  • 1/4 cup heavy cream
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Sour cream, for serving
  • Grated Cheddar or Monterey Jack cheese, for serving
  • Chopped green onions, for serving
  • Emeril's Southwest Seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
Directions

In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.

In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.

Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.

Emeril's Southwest Seasoning:

Combine all ingredients thoroughly.


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4.8 88
Flavorful with the perfect level of spice; I will make it the exact same way every single time. This was a delightful dish that my family and I devoured completely! I highly recommend it for potluck parties. item not reviewed by moderator and published
Excellent! I did make a few changes. I boiled the beans 3 min and left sitting 3 hrs, then cooked them 1 1/2 hrs. Cooked in part chix broth part water with 2 cloves garlic and a little salt. Reduced salt in later part of recipe. Used 1 jalapeno - about 1 T. Forgot the cream at the end. Really flavorful! Will use canned beans next time to save time and give less "bite." I just don't like all that chew. But this is a great recipe. Go for it and adjust heat to your taste! item not reviewed by moderator and published
I made rhis today and it was simply divine! I added a small amount of molasses for taste. item not reviewed by moderator and published
Emeril this White Bean Turkey Chili was absolutely delicious! I made some of your southwest seasoning and omitted some of the extra seasonings, especially the pepper as we don't like things too hot. I didn't have any corn meal so I got my chopper out and threw some Fresh Gourmet Santa Fe style tortilla Strips that is suppose to be a topping for salads. Cooking is so much fun when you can improvise!! item not reviewed by moderator and published
Ok, I know heat is a subjective thing, but we left out the jalapeƱos based on previous reviews. Then we added hot sauce when it was done because it wasn't spicy enough for any of us (3 people). We have tried numerous turkey chili recipes from this website, and this one definitely gives you the most bang for the time/effort committed. Next time I'm adding a jalapeƱo with the ribs and seeds removed. I will definitely be making this recipe again. item not reviewed by moderator and published
I have probably made this chili about 15 times over the last several years. Its great for special occasions because you can make it ahead of time and reheat when you need it. Great for the winter holidays because it comes out red and green. Good stuff! item not reviewed by moderator and published
this was perfect! just the right amount of spice ...I did not use the heavy cream or sour cream(lactose intolerant) but it was still outstanding item not reviewed by moderator and published
This is my go-to chili recipe, but now I'm watching calories right now. Anyone know what the calorie count is on this? item not reviewed by moderator and published
This is my third time making this chili and I think that it is awesome. I pretty much follow the recipe, but tone down the spice a bit for my family. I love the flavor of cilantro and throw a whole bunch in (which I have tied up in a bundle while the chili is cooking. I have to say, I almost never use Emeril's recipes because the list of ingredients just go on and on. This one is a keeper. item not reviewed by moderator and published
I was looking for a chili recipe using turkey instead of beef. I thought the "white" version would be a nice change from the tomato based chili. The first time I made it, I followed the recipe exactly, except for the green chiles, which I could not find. For me, it was too spicy, so I made some modifications: I use 1 can of the Rotel tomatoes with green chiles, and 1 28 oz. can of diced tomatoes. Because of this switch, I use only 2 cups of chicken broth, otherwise it is too loose. I leave out the jalepenos and only put in half of the chili powder that is called for. I usually add more fresh garlic than the recipe calls for. I use one can of cannelini beans and one can of small white beans, both rinsed and drained. It is much faster than using the dried beans. I love the cilantro in this recipe. It is so fragrant and gives a great fresh taste to the chili. Overall, my family loves this chili and thinks it is a great alternative to the traditional chili. item not reviewed by moderator and published
I made this for my friends one weekend for a house party. They really loved it. Personally, I thought that the chili was a little bland or something, and I added some additional garlic to spice it up more. What really made it were the sides and toppings served with the dish - guacamole, light sour cream, shredded cheese, red onion, scallions, corn chips. Everyone had fun customizing their bowls to taste. The green chile was very good in this, but it wasn't all that spicy - might be good if you are serving children. I used canned beans instead of cooking from dried, as I was short on time. It was a lot better the next day. We had enough for 6 adults with leftovers. item not reviewed by moderator and published
I have unconditional confience in his recipes, but this one was a bit disappointing. Both my husband and I thought that it was way too meaty; we felt like we are having a soupy, spicy bolognese sause. The flavor was not as complex as I had expected, either. I may reduce the amount of meat by half and instead throw in chopped vegetables like carrots, paprika, etc. next time, but then agian, I might as well try different recipe. I feel terrible writing this, but I though I would share it regardless. item not reviewed by moderator and published
Perfectly seasoned. Highly recommend. item not reviewed by moderator and published
I've been looking for a go to turkey chili recipe and this is definetely it. Loved it. item not reviewed by moderator and published
Big hit with friends right before Christmas for a casual get together. I was in a hurry so I put the beans in a pot covered with water, brought to a boil and let sit for an hour while I was working on the rest of the recipe. item not reviewed by moderator and published
absolutely wonderful! i used canned cannelini beans to save time and it was delicious. item not reviewed by moderator and published
Delicious- used canned cannelini beans and leftover turkey from thanksgiving. This will be THE only way to use up all that leftover turkey in the future! item not reviewed by moderator and published
I tried this recipe after the turkey breast we got a the local meat market had been brined to the hilt and was too salty to eat! They failed to tell us it had been brined and there was nothing on the label...ugh! With a little improvisation, this recipe saved the day! I diced the turkey into small pieces and cooked away....out came a delicious, spicy chili! And a nice departure from the traditional turkey sandwich, turkey this and turkey that after Turkey day! Must admit, will probably take it a little easy on the peppers the next time we make it. We like a little heat, but not too much. And, as always, Emeril's recipes are always consistent and delicious. Many thanks again Emeril! item not reviewed by moderator and published
I use this recipe all the time. It's the best chili I've had and my family and friends love it too. Great for any occasion. item not reviewed by moderator and published
Emeril's recipes ARE ALWAYS elegant and very delicious. I have made so many from him.. I made this chili is quickly by just using canned white beans that I drained and rinsed in a colander. special tasting--way above avg. item not reviewed by moderator and published
Just made this today, but with 1 slight mistake. I picked up ground pork instead of ground turkey (oops, and MAN, is it good! I also used half and half instead o f heavy cream - didn't figure it needed the full fat. item not reviewed by moderator and published
This is my first time to make or eat Turkey Chili and it was delicious and my son loved it as well. I will be making this again. item not reviewed by moderator and published
I love this recipe and make it all the time. I usually use less cream (or use fat-free half and half instead), and sometimes up the peppers by adding fresh serrano, poblano, and jalapeno. DELICIOUS! item not reviewed by moderator and published
PERFECT! And even more perfect the second day. item not reviewed by moderator and published
My whole family LOVES this recipe!!! It takes some time to prepare but absolutely worth it! item not reviewed by moderator and published
This is an awesome chili! I used 2 serrano peppers and added some diced yellow peppers. I shredded the leftover thanksgiving turkey in my tupperware chopper (mostly dark meat). The taste was similar to Brunswick stew so I added a can of corn. I had no cornmeal so I left it out. This chili had just the right amount of spice that the kids were able to handle. Sooooo Good! This will be a Thanksgiving tradition from now on. A party of flavors!!!! item not reviewed by moderator and published
I absolutely love this Chili recipe! It is by far the best turkey chili I have made. Emeril has done it again.... He is awesome! The only things I did with the recipe is take the seeds and ribs out of the jalapeno and use a mild rotel tomato. I love spice but was afraid it was going to be too spicy to enjoy the flavors. I'm glad I did it. If anyone out there is reading this, I hope you take the time to make this chili. If I could give it 10 stars, I would. item not reviewed by moderator and published
I absolutely love this recipe for turkey chili. Layers of flavors are perfect - and healthy! I shared this recipe with my own family and they too love it. I recently entered a chili cook-off at my office and guess who won....I did..with this recipe! One of my staff even forwarded the recipe to Denmark :) item not reviewed by moderator and published
the ONLY chili in my opinion. make it all the time :) item not reviewed by moderator and published
This is a great alternative to regular chili. I love this recipe. I have made this several times and my family keeps asking for more. I subsitituted canned beans for dry beans to cut down on cooking time. Would definately recommend this recipe. item not reviewed by moderator and published
I made this yesterday and added the beans and cream this morning. It's outstanding! I didn't find it too spicey at all and the cream did something just wonderful to the sauce. Thank you Emeril! item not reviewed by moderator and published
I just made this as well and am loving it. The cilantro is a must to make this come out the way it was intended. I did make it a little less spicy by using only one can of the rotel diced tomatoes and chilis as well as one can of the green chilis. i ended up putting a can of regular drained diced tomatoes to make it a little more hearty. I also did not have the essence mix so i added most of the spices from the cupboard (except for the coriander). I also used half the turkey that the recipe called for and just halved the spices that was called for in the recipe i.e (instead of 2 tablespoons of cayenne I used one). I also instead of making the beans myself used a can of cannelini beans and a can of pinto beans at the very end. This came out beautifully! I did not add jalapenos however i think that maybe one tablespoon of it would have given it the perfect kick. Otherwise it came out delicious with just a hint of heat. Wonderful!!! item not reviewed by moderator and published
This came out great! Love the addition of cilantro and cumin. I added sliced carrots and zucchini that I sliced and quartered. Left out the Rotel and just added chopped mild green chili's since my kids aren't big on really spicy food. Still the flavors were great and the addition of the veggies gave it a fresh summery feel. I added carrots early to get tender and the zucchini about 10 minutes before servning to keep it from getting mushy. We had good ole southern corn bread and made an awesome dinner. item not reviewed by moderator and published
This chili is so good! It does have a little kick but my family likes that. The cilantro in this makes it very fresh tasting. We will make this again for sure item not reviewed by moderator and published
We thought this had a very unique fun flavor... we like heat so the spice was not over the top as some mentioned. I did leave out 1 can of chix stock and added 1 fresh poblano with the jalepeno. Lastly, I added 1 diced sweet potato (boiled) which added thickness and softened the spice. Delish!!! item not reviewed by moderator and published
This has to be, hands down, the best chili ever! I followed the recipe exactly, except that I doubled the beans and used one pound of turkey instead of 2.5 and it was excellent :) OH, I've seen some say it's too spicy, so I left out the jalapeno ... but kept in all the other spices ... and it was perfect! A wonderful twist on traditional red chili with kidney beans -- and really good with multi grain crackers and a beer! A pleasant surprise to find a totally healthy and protein-packed flavorful recipe i'll use again and again! Thanks! item not reviewed by moderator and published
This might be the best chili recipe I've made, but it is not for the faint of heart. I even cut back on the spices. My kids were begging for more milk. But it's delicious while clearing your sinuses. item not reviewed by moderator and published
Easy for sure. Preparation advertises 2.5 hours. It was more like 1.5 at most. I was afraid it might be too spicy, not the case. Be careful not to overcook the Beans. I should have checked them sooner. I would have prefered the beans a little firmer. Good stuff. item not reviewed by moderator and published
I love this chili! I have made it over and over and everyone who's tried it, loves it! item not reviewed by moderator and published
This chili is awesome! Super flavorful. I did half ground beef and half turkey for the recipe and substituted the dried beans for a can. It came out great and my family couldn't stop commenting on the flavors. item not reviewed by moderator and published
I've made this chili a few times now and I absolutely love it, as do all my friends who've tried it. They actually request it now, so you know it's memorable! I always make it with my turkey leftovers from Thanksgiving (fork-shred the meat) and find that this makes the dish even more flavorful and complex. I highly recommend it. And yes, it only gets better with time. I serve it over a linguini a few days later and it's to die for! Thanks Emeril!!! item not reviewed by moderator and published
Everyone loves this - you can't go wrong with this recipe! It will go faster than you think... item not reviewed by moderator and published
ABSOLUTELY DELICIOUS.....GREAT COLD WEATHER FOOD....MY HUSBAND AND FRIENDS LOVE IT... item not reviewed by moderator and published
I followed this recipe very loosely. I used only 1.3 pounds of ground turkey, a pound of great northern beans instead of 1/2 pound of the navy beans, and regular diced tomatoes instead of Rotel. Instead of using the Southwest Essence, I guessed at amounts of the same spices, leaving the coriander out altogether, since I don't have any. I also used only one can of the green chiles and left out the jalapeno. The chile was still a little spicy, but my spice-averse husband still loved it. We had the leftovers with pasta the next night. I also made cornbread muffins to eat with the chile. I'll definitely make it again. Next time I'll try to follow the recipe a little more closely. item not reviewed by moderator and published
We love chili in my home. My kids loved this one too. I followed the recipe expect did not use the heavy cream. Thanks Emeril! item not reviewed by moderator and published
I followed the recipe to the T and it tasted absolutely awesome! I prepared everything, threw it in my slow cooker for a couple of hours, and in the end it made for a divine dinner! Turkey can be a rather bland meat, but in this recipe, it is no where near blanc! item not reviewed by moderator and published
I made this recipe with whole milk instead of the heavy cream, cannelini beans (cooked 2 hours) instead of the navy beans and only one pound of organic dark meat ground turkey. Used regular full-fat sour cream and monterey jack cheese. I removed the seeds and the white membranes from the jalapeno pepper to control the heat. This is MUCH healthier than my diced chuck roast with a pound of bacon chili and just as good. item not reviewed by moderator and published
my wife does not like hot to much but she loves this chili item not reviewed by moderator and published
We altered the recipe a bit, by using leftover Thanksgiving turkey instead of ground turkey like the recipe calls for. We also used a large jalapeno which equaled about 5 Tablespoons. It came out with a great kick for those who like it spicy! Great chili, will be a great addition to any cookbook! item not reviewed by moderator and published
I followed the recipe exept for Emerils's Essence, I mixed my own and it came out very good. Also added very little cinnemon. YUMMY Aida Danville, California 10-31-08 item not reviewed by moderator and published
This chili is amazing. It is on the spicy side but not overly spicey, just right. Instead of buying Emeril's Southwest Essence, I made my own with the ingredients he listed. I used 3 TBSP of the Essence instead of 2 and this really kicked it up a notch! It is absolutely delicious and I will definitely make it again and again and again. Make sure your husband doesn't forget the sour cream on the way home! I did however sprinkle some Jalapeno Jack cheese over the top which added even more spice. YUMMY! item not reviewed by moderator and published
I love WATCHING Emeril, but his recipes are so full of ingredients that no average person would have in the house that it's expensive to make most of them. I tried this one and left out the things I didn't have-coriander and jalapenos-and it came out GREAT! My boyfriend and I polished off the pan in 2 nights. The second night we added the leftovers to some spaghetti noodles and it was pretty good. item not reviewed by moderator and published
not great item not reviewed by moderator and published
This chili is great, we did not use all of the seasoning though. We saved it and used the next night with bread crumbs and chicken. Great stuff! item not reviewed by moderator and published
I've made this recipe twice now. I tried it for the first time for our Super Bowl party and everyone loved it! The recipe as it is on the site would be too hot for me, which I think is because the Rotel original recipe has a lot of heat. If you can find it the mild version, it definitely cuts the heat. If you can't find it, I've used canned chopped tomatoes. Also, I'm not a fan of corriander, so I used chopped celery leaves (happened to have them). Sounds weird, but worked great. I've used the leftovers as a pasta sauce. Also great. item not reviewed by moderator and published
Easy recipe with great taste. Used canned cannelli beans to save time and removed the seeds and ribs from the jalapeno to cut down on the heat. item not reviewed by moderator and published
This is not a run-of-the- mill chile. Flavorful,fresh, cilantro driven. Enjoy---if you're worried about too much heat, discard the jalepeno seeds... item not reviewed by moderator and published
I loved all the rich blend of spices. I could eat this everyday. The best recipe for chili so far. item not reviewed by moderator and published
I recently found this recipe and made it for my family and my son's friends. They said it was one of the best tasting chilis they have ever had and I have to agree. I have been making my traditional beef and tomato based chili for years and this beat it hands down. Definitely a keeper. item not reviewed by moderator and published
This chili was so easy to make and tasted outstanding! A little spicy is how we like ours and it was a bit spicy for small children, but the teenagers liked it! Definitely use the sour cream and we served it with cornbread on the side. Fabulous! item not reviewed by moderator and published
I have made this dish twice now and it just seems to get better with time. It is very flavorful and goes perfect with rice. item not reviewed by moderator and published
So I tried this recipe last night, and have to say it is a delicious chili, and I'll definitely make this again. I still prefer my more traditional beef and pork sausage chili (there's no replacing pork fat!), but this is much healthier, so I'll save that for special occasions. I think I'll try using black beans instead of the white next time...go with more of the southwest flavor. item not reviewed by moderator and published
Instead of soaking the beans, I simply substituted white kidney beans from the can to cut down on cooking time. Jalpenos bring a LOT of kick to this chili, so plan accordingly! Wonderful taste, texture, well enjoyed watching the Hokies! item not reviewed by moderator and published
i like spice but if you like to eat chili and have your mouth on fire than this is the recipe for you. I even omitted the canned chili's and used 1/4 tsp cayenne and plain diced tomatoes and it still came out like fire. item not reviewed by moderator and published
Absolutely delicious! My family loved this. I only used 1.25 lb of turkey & two cans of northern while means in lieu of making them from scratch. Extremely spicy, so I added a cup of the cream vs. 1/3 cup. Include some homemade jalapeno bread w/cheese! item not reviewed by moderator and published
This was an expensive pot of chili, but man o' man was it worth it. I didn't follow the recipe exactly, but I was pretty close. I don't think that anything that I added would have altered the final outcome. This was hands down the best pot of chili that I have ever laid my tongue on. I used canned navy(white)beans, and a four cheese Italian blend cheese, but it was incredible to say the least. Also, I used Serrano Chiles and couple other flavor secrets to make an amazing pot of Turkey Chili. Watch out Emeril!!! item not reviewed by moderator and published
This recipie will becomace a staple in your cookbook. Much healthier than traditional chili with even more flavor. You will be amazed, please take my advice and try this recipe because you WILL NOT REGRET IT!!! Oh and it does make a large portion would comfortably feed 6-8+ people but it freezes well!! Enjoy!! item not reviewed by moderator and published
It was a bit watery (as I like my chili pretty thick) so I added a bit more cream to it, and it worked out awesome! Even my wife, who absolutely hates chili, especially with beans, gave it a try and loves it. She stole my bowl away from me and started gorging down on the chips and chili. A must have for these Sunday football get-togethers. item not reviewed by moderator and published
I am totally addicted to this recipe for Chili. I absolutely love it!! I have made the recipe to the exactly as is written, but used white beans. I am an experimenting type of cook. The next time I used ground pork & mixed mild bulk sausage with it. I also used ground chuck. For beans, I used nothing but Pinto. I always add extra Cilantro. I tell you, this stuff is the BAM,BAM !!! item not reviewed by moderator and published
Did it seem a little too salty to anybody else? Used low-sodium chicken broth, and even then, while the level of spices in general was great, I'd cut down (out?) the kosher salt next time round. (But there will definitely be a next time.) item not reviewed by moderator and published
Just made this and we all loved it. I will definitly make it again. I substituted some of the white beans with pinto beans and it was very good plus it added a little more color. item not reviewed by moderator and published
but it's absolutely amazing. second time around i'll spice it up a bit more, but all around excellent consistency and the flavor is perfect item not reviewed by moderator and published
Being a native Texan, we know a thing or two about good chili. I'm trying to lower our cholesterol and eat healthier, but we still crave the GOOD stuff! Tried this, using Trappey's canned navy beans and it was awesome. Spicy without too much spice. I cut the recipe in half, and we ate on it two nights. There were no left overs. item not reviewed by moderator and published
I made this chili along with two others (beef and vegetarian)with my students. We had a taste testing contest. This one won. I then entered this chili in the Staff Chili Cook-Off Contest. This chili won Staff Favorite from 14 entrees. Excellent! item not reviewed by moderator and published
I've made this a few times because it is delicious and simple. The leftovers freeze beautifully. I wouldn't change a thing about this recipe. item not reviewed by moderator and published
good, but way too many ingredients to make it a quick and easy prep meal item not reviewed by moderator and published
The turkey chili was great! I'm allergic to tomatoes, so I substituted sweet potatoes. It was super yummy! item not reviewed by moderator and published
I absolutely love this recipe! I personally can take any kind of heat, but it was way too spicy for my company. In the future I added only 1 tbsp jalapeno and 1/2 tbsp of Essence and it was still delicious! I also added 3 cans Great Northern Beans instead of dried navy beans to cut some time. This was a HUGE hit! item not reviewed by moderator and published
This balanced chili was great! I substituted low fat buttermilk instead of the heavy cream which had an amazing wow-factor result. Also used low fat sour cream which made it so satisfying. Next time I'd like to add more veggies like small diced bells and celery, but otherwise it's my new staple chili! item not reviewed by moderator and published
I cut the recipe in half and it turned out really well. The recipe was easy. I left out the cilantro since there's nothing I hate as much as cilantro, but other than that I followed the recipe exactly. I served it with Tanya Holland's buttermilk cornbread and it was a perfect dinner on a cold night. item not reviewed by moderator and published
This is an wonderful dish but spicy. So, for those who don't like a bit of fire, tone down the jalpenos. item not reviewed by moderator and published
The first time I made this, I didn?t get the beans quite tender enough- but the flavor was delicious. I have made it twice since, and can?t seem to get enough of it. I freeze it in individual servings so I can just heat it up and top it with sour cream and green onions any time there is a rainy day. Fantastic! item not reviewed by moderator and published
This was a hit with everyone! A week later I added a few jalepenos to the leftovers and mixed with cheese for an awesome dip! item not reviewed by moderator and published
My Husband doesn't like chili at all and I made this expecting to have him tell me it was just like all the other chili he has tried. He hates tomatoes. I couldn't believe it when he told me that it was the best chili he has ever tasted! Excellent blend of flavors. Will definitely add this to the football meal lineup! Thanks! item not reviewed by moderator and published
I thought that this was really easy to make. It tasted great and my whole family liked it. I didn't have th cream or corn meal but it was great. Even better the next day! item not reviewed by moderator and published
A surprisingly complex flavor for a white chili. I'm usually skeptical of non-beef chilis, but this was great. item not reviewed by moderator and published
Emeril, Your smoke turkey chili was a hit with my family and friends. Thanks Laura Aurora, CO item not reviewed by moderator and published
this is a great recipe. the taste is phenomenal item not reviewed by moderator and published
Delicious! Newest approach: 2 cans some kind of white beans, rinsed; 1 T jalapeno; 1 can Rotel; 3 lbs turkey; no cream; used slow cooker -- would decrease chix broth by 1/2 c doing that next time. Was a tiny bit thin. item not reviewed by moderator and published
not rhis but this...let's keep it moving item not reviewed by moderator and published
You can't be trusted to provide an unbiased review because you obviously do not use spell check! item not reviewed by moderator and published
233 F1

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