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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

Showing 11-20 of 97

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  • on November 22, 2012

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    Delicious. I make the following modifications:
    Use half the sugar
    Use canned tomatoes with chilis in them
    1 yellow bell pepper
    1 orange bell pepper

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  • on November 06, 2012

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    being mexican I served it with pieces of avocado and a touch of sour cream on top. a day after it tasted even better!!

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  • on November 04, 2012

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    This is a tasty, easy, and straight-forward chili recipe. I have tried so many others, with sometimes unusual ingredients, but I always come back to this one. I make this exactly as written, although you could certainly make any of your own adjustments. Keep in mind that omitting the stock will alter the flavor. After cooking the chili down for an hour, I have never had a problem with it being 'soup-like' as others have stated. Well done Nancy!

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  • on February 13, 2012

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    I just added this recipe to my cooking file. I made it for the Superbowl and it was delicious! I didn't put as much stock in as it called for, but other than that, I was pretty true to the recipe and it turned out great. A keeper!

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  • on February 08, 2012

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    Super easy and delicious!
    Having read the other reviews, I, too, tweaked the recipe to my taste: I added a full cup of chopped red and green peppers, used only one cup of broth, and increased the chili powder to 1.5 tbsp. I also threw in some corn. Next time I would decrease the sugar by 50%.
    I served it with a side of organic no salt blue chips and guacamole.
    Will most definitely make this again. It is now my official chili recipe!

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  • on February 05, 2012

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    Great recipe and easy to make! I added extra chili powder and cumin and reduced the amount of stock. Perfect for my taste!

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  • on January 14, 2012

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    Love it. I have made it at least 10 times now over the past year. The first couple times I made it I followed the recipe word for word, it is very good. However, just thought I would share what I did to make it our families favorite chili recipe, did everything as stated above, but added 2 TBS of unsweetened cocoa powder and 2 TS of cumin and bumped up the chili powder to 2 TBS. As I said though, the recipe as written above is really really good, just thought I would share my additions :

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  • on November 08, 2011

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    I've never made chili, so this was a great recipe for a first effort, it's super easy! I like it on the spicy side, so I made a few tweaks and it was delicious, my husband loved it! I traded out the red & green peppers for jalepeno and added 1 tablespoon of cumin. Also did an equal mix of black and kidney beans. And since I love stewed tomatoes, I traded some of that out for the crushed kind so I could bite into whole chunks of yummy tomato. The chili will get thicker the longer you leave it to simmer (it really should stay simmering for an hour, folks! but I added a tablespoon of tomato paste towards the end just to make it super thick. Yummy stuff-- thanks!

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  • on November 05, 2011

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    This was my first attempt at chili.Very good! This recipe seems basic enough for me to start with. I added only half the stock as others mentioned-because I thought thicker would be better. I can't eat anything too spicy, so this was tasty to me with out too much heat.My chili eating daughter can spicy to up more to her taste also. I'll make this again.

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  • on October 28, 2011

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    Wow! This was Amazing! I only added 3/4 of 1 cup of stock.

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