Turkey Chili

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I really enjoyed this chili but that was because after originally tasting it I added double the chili powder and also fresh chopped cilantro. The cilantro really complimented it nicely. Without that extra flavoring and without the beef you normally find in chili its a good but not great chili recipe.

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I added chopped carrots (1/4 cup, some chopped cilantro and used brown sugar which gives it a nice glaze. I also added smoked paprika (1 t. as in Rachael Ray's Smoky Turkey Shepherd's Pie which is so delicious!

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Usually the things I make don't turn out so well, but this was awesome. I took advice about the chicken broth and only used about 11-ish ounces. I used italian stewed tomatoes (that I cut up which was awesome because it gave it some color (due to the little bits of celery in it and had really good flavors. I didn't have a yellow pepper on hand, so I skipped it and added some tomato paste to thicken it up towards the end. I also used a little Worchestershire sauce (try it!. The men in my family wished it was beef instead of turkey and the kids didn't enjoy the extra spiciness I added, but everyone else enjoyed it! I'll definitely make this again!

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I agree with the other comments made in the reviews that you need to reduce the liquid. I cut the chicken broth in half and doubled the garlic and chili powder. I cooked the turkey, onions, garlic and peppers on the stove top and then added everything to the crock pot. I also threw in frozen corn and black beans. I let it cook for about 3 1/2 hours on high. In the last half hour, I added a litte corn starch to thicken it a bit more and some garlic salt.

Very good... will make it again. Nice hearty meal on a cold night.

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this was one of the better turkey chili recipes i've made (and i've tried a bunch. my only critique is that it was not spicy enough. i would add a little more chili powder or hot sauce. even possibly a dash of cayenne pepper to give it a little more of a kick.
also, rather than 2 cups of chicken stock, i added 1 cup of stock and 1 bottle of beer. (medium to dark color beer/ale works great!.
i then let it simmer for about 90 minutes uncovered to let the liquid reduce and flavors concentrate.

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My family loved this recipe - I would double or triple it for freezing next time. Loved it!

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It seems I'm always clipping and trying new chili recipes, but I think I can stop that now. Just made this and loved it. And healthier too, so that's a bonus. Following other people's advice, I used only 1 cup of chicken stock, increased chili powder to 1-1/2 Tbs (mine is very fresh, so that was plenty for me and also some frozen corn and a couple Tbs semi-sweet chocolate chips. One hour simmering was sufficient, and it was just a perfect thickness, color, and taste. I think I'll make a double batch next time and freeze several portions. This is a keeper.

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So easy as suggested by another reviewer in the crock pot. I added double the kidney beans, 1 jalapeno pepper chopped, 1/4 cup cayanne pepper, 1 cup chic stock. I also added a 1/4 cup semi sweet choc chips for sweetness and it gives the darker color I like when you use ground beef. I've made it for friends and the boyfriend loves it (and he's a beef eater.

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These people are out of there minds. Just follow the directions and it makes perfect turkey chili.

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After sauteing the vegies and turkey, I dumped everything into my crock pot and left it on low for the day. It was so delicious my boyfriend had already eaten 2 bowls by the time I got home! I followed other reviewers advice and made the following changes: reduced the chicken broth to one small can, doubled the chili powder and garlic, and I also added a bag of frozen corn. I made corn muffins to go with it and I think it is the best chili I have ever tasted!