Reviewed: Oct. 12, 2009

I made it as others have and I found it good. All of the picky eaters in my house said it was amazing...

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Alex

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 12, 2009

I won first place in my office chili contest with this recipe!!!! A+

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julie

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Reviewed: Oct. 11, 2009

The only reason this got four stars instead of five was because of the few little tweaks I made. If you want a thicker chili, use less broth. I did add a cornstarch slurry to help thicken it a bit more. I also added in a quarter can of diced jalepenos, we like things a bit spicy. I also only put in a 1/2 tsp of cinnamon. Simply because I was too scared. But it was good and I probably could have used more and it would have been just fine. A MUST is the chopped cilantro, sour cream, shredded jack cheese, and taco chips on top. This completes the dish. This was a GREAT change from red chili with hamburger. Try it...you will like it!

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jmarie

Cooking Level: Expert

Home Town: Browerville, Minnesota, USA

Living In: Saint Cloud, Minnesota, USA

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Reviewed: Oct. 9, 2009

Was pretty tasty and easy. I did not puree the beans as specified. It was also too watery; I wished I had read other reviews to scale back on the broth. I was able to thicken it a bit with corn starch.

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andersse

Cooking Level: Beginning

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Reviewed: Oct. 5, 2009

Really easy! Left in the Cinnamon and was glad I did. I did use one can of black beans and a little corn as was suggested by some other reviewers! Will make again!

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Beth

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Reviewed: Oct. 2, 2009

I was impressed with how easy the recipe was. I had dinner on the table in 35 minutes, and that was my first time making it! My husband and I both enjoyed the flavors.

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Esti Tierney

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Reviewed: Oct. 1, 2009

I've made this a number of times, and everyone LOVES it! I have used whatever beans I have on hand in the pantry. The spices sound strange at first, but trust me, the combination is wonderful! Great for the crock-pot!

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IngramCO

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Sep. 25, 2009

This chili is so delicious, although I had to make a few changes. I used 2 cans white beans (couldn't find cannelini) and one can black. I pureed one can of white beans. I added a can of corn. Did not at cinnamon because I used it in spaghetti once and my husband hated it. Wasn't spicy at all so I will add more cayenne next time. I also have to admit that I really do not like the taste of turkey so next time I will use some ground chicken/pork that we have and I believe that it will be a thousand times better. Also used 4 cups broth but will use 3 next time.

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Sep. 19, 2009

This had good flavor. I felt it was missing a little, so I added in a teaspoon of chili powder and it knocked it out of the ballpark! Super yummy!

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Jennifer A.

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Reviewed: Sep. 13, 2009

This was the "Best" I used only 2 cans of chicken broth and used one can of Butter beans. Then I added at the end 1 slice on top of each bowl a slice of the spicy Velveeta cheese. yummy.

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JanetatHome

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Fort Calhoun, Nebraska, USA

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Reviewed: Sep. 5, 2009

This was ok, not the best, I like a good hearty chili and this just didn't win me over. If you like mild, then this is for you. The cinnamon really ddin't taste that great and I ended up throwing in taco seasoning to help bring out flavor.

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runtex2008

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

My husband LOVES this chili with white beans. The modifications I made are as follows: 1) Brown the onion and garlic first in 3 tablespoons of vegetable oil. 2) Increase the amount of turkey to 2.5 pounds. 3) We like it spicy; so I use 1 tablespoon of the cayenne pepper and 1 tablespoon of the white pepper. When I serve this to guests, I reduce the amount of both peppers to 1.5 or 2 teaspoons each. 4) Like most who reviewed this recipe, I use two cups of chicken broth. 5) I use mashed beans instead of pureed. 6) I have yet to use cinnamon in this chili. I follow the rest of the recipe as it is written, and it turns out great each time I make it. Thank you so much!

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olddognewcook

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Reviewed: Aug. 25, 2009

i loved this. i think the combination of the cinnamon and cumin are what make the flavor. the adjustments i made are as follows (i know everyone gets worked up about reviewing a recipe after you modified it but here i go): 1. i sauteed the onions and garlic and in a tablespoon of bacon fat since i had some on hand. after 2 mins of cooking on their own, i added the turkey. 2. i halved the cinnamon and cheese. 3. i only used 2 cups of chicken broth. 4. i didn't mash any of the beans - next time i would puree, i think it would make the consistency a little thicker. this was delicious - make it, you won't be sorry. mmm!

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littlemissdelight

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Reviewed: Aug. 21, 2009

Awesome each time I make it. No changes. I make it as is.

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sherrybaby

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Reviewed: Aug. 17, 2009

I used four mexican cheeses instead of the monterey and it works great! I also use Navy beans along with Canneli beans. They are somewhat interchangable.

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Caro ;o)

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Reviewed: Aug. 3, 2009

Be warned this chili is way too soupy if you use the 5 cups it calls for! I debated on using that much when I started making the recipe, because it sounded like way too much, but I went ahead with it anyways. Unfortunately it came out like soup and I had to drain some of it off. Use only 2 cups of broth. It was also very bland so I added more spices, cut back on the cinnamon, added a few dashes of hot pepper sauce and some chipolte chili powder and only 2 cans of beans. My husband liked it, I thought it was just okay. Don't think I would make it again. ) > :

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Aug. 1, 2009

Great ground base to get me started. Very bland, though. I like flavorful, full bodied foods. Had to add an array of spices to give it any oomph. A tsp. of cinnamon was a little overpowering. I will only add a small dash next time. And was not spicy at all so my kiddos could enjoy as well.

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REIFF73

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Reviewed: Jul. 14, 2009

A little bland, needs more spices. If I had added a little more pepper it may have been better. My husband had to add some hot sauce to his.

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athomas21

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Jul. 12, 2009

Add the broth a cup at a time! Mine turned out too soupy because I just dumped it all in. Next time will decrease the broth. Important! ..READ THE NOTE AT THE TOP by the poster as to what to garnish it with. This makes a HUGE difference! Since those items weren't in the ingredients list, I left them off the first time & had an OK (but icky color) chili. USE THE GARNISHES!!! Thanks for the recipe.

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LDALLAS

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Reviewed: Jun. 17, 2009

I LOVE this chili. It's healthy and filling and so good. Here is how I change it to make it our own....4 cloves minced garlic instead of 3, sweet onion, diced green green chilis, little extra cumin and be careful not to overdue the cinnamon, i only use 1 can of beans, and after i've added 2 cans chicken broth, I add about cup and half of instant white rice, cover and simmer for 10 mins. PHENOMENAL. We eat it with little sour cream, mexi blend shredded cheese and my husband scoops it up with tortilla chips. I put about 1 cup mexi blend cheese in after the rice is done and mix it up and serve! I've toyed with the idea of pureeing the 2 other cans of beans, leaving the rice out and baking it with a cheese layer and then serving it as a dip, I'll re-review once I've tried it. Thank you for this recipe, it's the best!

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