Reviewed: Apr. 24, 2012

The pros for this recipe are it is super easy to make with few ingredients and is low calorie, high protein, high fiber. The only draw-back is it is a little overkill with the black beans. It may just be a personal preference but I think this recipe could be improved by substituting one can of black beans with another kind of beans. I will try with garbanzo beans next time.

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Reviewer:

LizUgalde

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Cooking Level: Expert

Living In: Irvine, California, USA

Reviewed: Apr. 12, 2012

I just made this for the first time tonight. Very easy to make and very delicious! I followed the recipe as it was written and I love it!

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Reviewer:

Campbell

Reviewed: Mar. 16, 2012

I was looking for a quick and vegetarian lunch today, so I left out the turkey. I only had 2 cans of beans, and for the spices I just did 1/2 leveled tsp. of each and a few splashes of the red wine vinegar. Interesting combination and I enjoyed it. TY

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 16, 2012

Today was clean out the refrigerator day, so of course I had to completely change and use up what I had on hand, but the credit for the inspiration goes all to you. How wonderful! I scaled recipe way down to 2 (would really serve 4) and used 2oz diced chicken breast, leftover black beans, diced tomatoes, and olive oil instead of vegetable. I love love love the addition of red wine vinegar! Your spice mixture was dead on. Thanks so much for recipe!

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Mar. 15, 2012

This was very good! I used a 28oz can of crushed tomatoes. I also added a can of diced jalapenos and some cumin. Loved it!

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Reviewer:

Nurse Ellen

Cooking Level: Intermediate

Living In: Agoura Hills, California, USA

Reviewed: Mar. 5, 2012

This was a huge hit with the family. I used 3 cans of black beans and 2 cans of tomatoes to make it stretch a bit farther. Other than that followed exactly. It is definitely a new winter staple at our house.

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Reviewer:

newcook92

Cooking Level: Beginning

Living In: Pollock Pines, California, USA

Reviewed: Mar. 1, 2012

I was looking for a chili recipe to use up leftover turkey I had. I had cooked a turkey breast the night before and had plenty of leftovers, so I shredded it and used it in place of the ground turkey. I tried it as is, and in the end, after taste testing it first, decided to add a can of diced tomatoes (and I had used a 28 oz can of crushed tomatoes because that was what I had on hand), which helped thicken it up. Thanks for sharing!

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Reviewer:

GOODELLI

Cooking Level: Expert

Reviewed: Feb. 27, 2012

I followed the recipe exactly. Not a repeat for me. All the tomatoes, basil, oregano, garlic, and red wine vinegar made the taste too ... sharp/bitter. After I added A LOT of cheese, I was able to salvage the dish and not toss it out, but I didn't enjoy it. Definitely will not make again.

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Reviewer:

tobie

Reviewed: Feb. 18, 2012

Great recipe. I give it 4 stars because I made minor tweaks based on other suggestions by other reviewers and based on what I had (example: I used cider vinegar because I didn't have red wine vinegar). One kid who doesn't like chili really enjoyed this chili and ate up all her chili and even had seconds.

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Reviewer:

wck304

Reviewed: Feb. 15, 2012

This chili is excellent. I was asked to bring some kind of black bean dish as part of a Superbowl Sunday nacho bar. Everyone loved it. Since people were already bringing chicken and beef to the party, I substituted 1/2 pound of center cut bacon instead of the ground turkey. I bet it would be great with ground pork. Wonderful!

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