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Turkey and White Bean Chili Recipe

Turkey and White Bean Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (77)

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Average Rating:

Total Reviews: 77

Showing 31-40 of 77

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  • on November 21, 2009

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    Everyone loves this - you can't go wrong with this recipe! It will go faster than you think...

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  • on November 13, 2009

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    ABSOLUTELY DELICIOUS.....GREAT COLD WEATHER FOOD....MY HUSBAND AND FRIENDS LOVE IT...

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  • on November 08, 2009

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    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.

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  • on October 07, 2009

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    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!

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  • on July 19, 2009

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    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!

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  • on April 11, 2009

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    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.

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  • on December 22, 2008

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    my wife does not like hot to much but she loves this chili

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  • on December 01, 2008

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    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!

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  • on October 31, 2008

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    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

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  • on October 22, 2008

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    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!

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