"This chili is delicious. Add whatever amount of seasonings your family enjoys, and also add extra vegetables like zucchini and carrots if you want. Please make and enjoy -- I know you will!" — Rachel
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1 1/2 pounds
green bell pepper, chopped
1 (19 ounce) can
black beans, with liquid
1 (28 ounce) can
diced tomatoes, with liquid
1 (15.25 ounce) can
whole kernel corn, with liquid
ground cumin, or to taste
chili powder, or to taste
red pepper flakes, or to taste
ground cinnamon, or to taste
Here's the modifications I made:
Increased all other spices to 1 tbs./
Added 1 tbs. minced garlic/
Added sprinkle of garlic powder.
It was delicious! Hearty and chunky with just the right amount of zip.I served it with shredded cheddar cheese on top. Beware: This recipe makes an enormous vat - so use your biggest skillet or pot.
Ok - my review is based on customizations so I cannot give my true score, but the overall combination of flavors was not our favorite. I enjoyed it after the first few bites, but my wife, who loves chili, did not. We took the other reviews and went with a tablespoon of the spices...except we kept the tablespoon of cinnamon! Too sweet! However, even with the others, we felt it was a good heat level but lacked depth of flavor. Might try again sticking to the recipe, but not the best.
I browned the ground turkey 1st in a non-stick pan & then drained it. I then took it out of the pan, added a little olive oil to the pan, & sauteed a chopped onion with the green pepper. I used frozen corn & added a cup of water as I prefer it with a little more liquid. Also I added more seasoning as a "pinch" of the seasonings made it too bland. Next time, I'll make a double batch & put it in individual sized frozen containers that I can bring to work for lunch.
I made this chili over the weekend, and my husband and I really loved it! I thought the choice of spices was different, but it was very tasty! I didn't have black beans in the cupboard so used red kidney beans and it was very good. I'll use this recipe again.
Easy and super good!
This chili is great on its own, but for variation I add a corn bread topping. Just follow Rachel's instructions, but simmer for only 5 min so the beans do not over cook. Pour the chili into a large casserole dish and then spread corn bread mix on top (I use 2 packages of Jiffy, skip the oil to keep healthy). Tent with tin foil and bake for 45min-1 hour in the oven (I usually remove the tin foil after 30 min so the top gets brown). This is a great recipe for busy weeknights as you can prepare the chili days in advance, then add corn bread mix and bake when you're ready to eat and serve.
I fixed this chili for supper and we really enjoyed it. I didn't have canned corn, so I used frozen corn and it worked fine. I'm always looking for recipes using ground turkey, and this one is a keeper. Thanks
This is a great recipe to start with. I made some modifications like other readers - no cinnamon, no bell pepper, drained the beans, and used frozen corn. I used a small amount of ground red cayenne pepper. My 1 year old loved it (don't worry I took his portions out before I kicked up the chili powder :). I will definitely make this again but have to do something to add some heat to my portion.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Yet Turkey Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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