Reviewed: Apr. 24, 2012

This is a yummy alternative to classic chili. I ended up making it more of a soup than a chili by adding extra broth. I was out of salsa so I used a can of enchilada sauce. Also used frozen corn. This was good with tortilla chips.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

This was really quite good. My family loved it and everyone had two bowls. It was a bit spicy because I used the Pace salsa w/medium heat I think. My family always complains that there is never enough meat in Chili....so I added and extra pound of ground Turkey and also one can of Rotel diced tomatoes. This is a keeper....we will definately eat this again.

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Lorilee

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Cooking Level: Expert

Living In: Cheyenne, Wyoming, USA

Reviewed: Mar. 24, 2012

Good turkey chili. Cut the sugar to maybe a teaspoon.

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Reviewer:

lb77

Reviewed: Mar. 12, 2012

This is a great base for a chili recipe! I made a few changes, one by accident. I sauteed the onion and 3 small chopped bell peppers in 1-2 Tbl. Olive oil before adding 1 1/2 lbs. of ground turkey. After the turkey was almost browned, I added 5 cloves of minced garlic (instead of garlic powder) and the spices (I added 1 tsp. of cinnamon and omitted the sugar). I stirred those together for about 5 minutes. I then added one can of crushed tomatoes (instead of salsa), one can of black beans (drained, but not rinsed), and about a can's worth of frozen corn. I covered and let it simmer for 30 minutes. After it was almost done, I looked at the recipe and realized I forgot the chicken broth! It was a good mistake though. It would have been too watery had I added it. It definitely needed salt for flavor, but I would prefer to add that to my own bowl anyway. I garnished with plain yogurt and cheddar cheese. My kids LOVED it! My son said he'd eat it cold in his school lunch the next day.

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Reviewer:

halfnotes

Cooking Level: Intermediate

Reviewed: Mar. 1, 2012

This turned out well and my family liked it so much that I made it twice this week. However, next time I might tone down the chili pepper because it was too much for my preschooler. As per another reviewer's suggestion I omitted the sugar, which could explain why it was too spicy for my daughter. I know sugar helps take the edge off of spiciness. I've made it with and without corn and both work well. The one major difference though is that I used chick peas instead of black beans (because I didn't have any cooked black beans ready). Next time I will try to plan ahead and use black beans because I imagine that would taste really good.

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Mrs. Jason

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Reviewed: Feb. 25, 2012

Wonderful! Will definitely do this again!

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Reviewer:

Lynette

Reviewed: Feb. 8, 2012

This recipe is great! I used 1/2 cup of roasted garlic salsa in place of the Pace and supplemented with a 15 oz can of diced tomatoes. The taste and consistency was wonderful. My husband and three year old loved it. It could use a bit more chili powder for those who like a little more spice and I think I'll throw some diced green pepper in next time.

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auntmarycook

Reviewed: Feb. 7, 2012

My daughter & I liked this recipe. We followed recipe as is except substitued Tastefully Simple Wahoo seasoning for the chili powder. Definitely a keeper recipe.

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Reviewer:

sweettart65

Reviewed: Jan. 10, 2012

This is my absolute FAVORITE chili! I have never made this without having everyone served ask for the recipe! It's so easy, you have the ingredients on hand usually, and it's a one pot meal!

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Reviewer:

jparker84

Reviewed: Nov. 16, 2011

This was ok. Wish it had more flavor. I even doubled the required seasonings. Also instead of salsa I used one can of diced tomatoes with onions and peppers and a small can of tomato sauce and added Cheyenne pepper. Still not enough flavor! And next time I'll use half the required amount of corn. But ok for a busy night. Served with baked potatoes.

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