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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USMCwifey

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 8, 2009

This was excellent. I added some extra beans and a bag of mixed cheese. I did need to play around with the spices a little. I followed the directions then added as I saw fit. Husband loved it after initially being lukewarm.

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Melissa

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Reviewed: Jun. 4, 2009

This was really good. I may a few minor changes to appeal to my 3 year old. Eliminated green chilies and reduced the spices by 1/2. Used cut up chicken instead of ground turkey.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Jun. 3, 2009

This chili was great - very thick and hearty, particularly if you just mash the third can of beans with a fork and only put in about 2 1/2 cups of chicken broth. I also simmered this chili for several hours to let the flavors meld.

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Molly

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Reviewed: May 29, 2009

I just made this recipe and it's good but I'm not a fan of cinnamon (it gives me a migraine) I thought I would try just a bit 1/4tsp. It didn't give me a migraine but we didn't like the taste. Otherwise it was a great alternative to chili. I drained & rinsed 2 cans of beans the 3rd I mashed with a fork leaving all the starch in the can. I used 3 cups of stock and it was perfect. The starch from the beans helped to thicken it up nicely. I also added a little sour cream when we ate it. I will make again just leaving out the cinnamon next time.

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a.gibson

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Reviewed: May 20, 2009

A really tasty, really easy dish that was very rapidly demolished in our house! (Serves 4 hungry adults) Couldn't get canellini beans so substituted 2 cans Northern beans +1 can pintos; as suggested I mashed one tin with a fork instead of pureeing. Also instead of cayenne I added some McCormicks smoked chipotle pepper. I used only 2cups broth for a thicker sauce, and added 1cup shredded Colby-jack cheese. Served in bowls with self-serve bowls of plain tortilla chips & more shredded cheese, cayenne and black pepper. Would be great with cornbread too. Yummy! Thank you!

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WelshRosie

Home Town: Cardiff, Glamorgan, Wales, U.K.

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Reviewed: May 7, 2009

Very good. The turkey is what makes this stand out.

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Muh-Manda loves her Xander!

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Reviewed: Apr. 30, 2009

Really good!! Looked odd and then when we tried it, it was so delicious!!!!!

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NicoleDank

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Reviewed: Apr. 22, 2009

Very nice. I really couldn't taste the cinnamon but I could smell it and I really like the aroma of cinnamon from chili! Never knew that about myself! I did only a bit of cayenne, and I used only one 16 oz container of chicken broth (which I think translates to 2 cups) and I was happy with the spices and the ratio of liquid to beans and meat. I like a thicker chili, so I wouldn't have been as happy with 5 cups of broth. I mashed the last can of beans with a potato masher bc I just wanted mashed pieces and did not want them pureed. It turned out great--I really like the flavors in this chili! I put it in the crock pot on low all day, so it gave the flavors a lot of time to meld. I served in bread bowls, and while the bread bowls I chose weren't a hit, this chili was. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 19, 2009

This was good and easy. Made a day ahead to let flavors settle. Yummy. Will make this again for sure.

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Michele H.

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

Great recipe! Followed other reviewers suggestions and used 2-3 cups of broth instead of 5 and 1 can of black beans in place of 1 can of cannellini beans. Also added 1 tsp. taco seasoning and a little pepperjack cheese. Omitted the cinnamon because I didn't think the rest of my family would like it. I'm sure the recipe is also great as written.

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Donna

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Reviewed: Apr. 7, 2009

I thought this was very tasty, as did my husband and 2 year old daughter. I added 2 cups of frozen white corn. I used 3 cups of chicken stock as suggested by another cook, and that worked good...not thick, but more like a hearty soup. I used beans on hand which was white beans and pinto beans for the pureed portion. I would make again

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cambur

Living In: Portland, Oregon, USA

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Reviewed: Mar. 23, 2009

I really enjoy making this recipe. The cinnamon adds a "sweet" element that counteracts the spice. Everyone I know who has tasted it loves this chili!

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smileymom

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

I love this recipe! The only thing I subtracted was a can of the chicken broth, since I like my chili a little less soupy. Easy to prepare. Great spice mixture!

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reyban

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Reviewed: Mar. 19, 2009

ABSOLUTELY WONDERFUL!!! I did follow some advice from the other reviews as far as using only 3 cups of broth. I also doubled the amount of cheese and added more cayenne and white pepper for extra spice. But my husband loves it and so do I! Thanks :)

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Diane D

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Reviewed: Mar. 18, 2009

I made this with leftover thanksgiving turkey but forgot to review it. I worked with what I had so I used 2 cans garbanzo and 1 great northern. I also used cheddar cheese instead of what the recipe called for. Served hot with crushed tortillas on top... AMAZING!

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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Mar. 9, 2009

I loved it, but everyone else in my house wouldn't even try it. The smell of the cinnamon worried me a little, but it tasted great. I'll make it again, but with fewer beans.

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Amber Dawn

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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Reviewed: Mar. 8, 2009

Made this for a Scrapbooking event & it was a BIG hit!

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Gena

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Reviewed: Mar. 5, 2009

I had never heard of white chili before this. It's different but really good. I recommend you try it. My husband loved it. He even ate up all the left overs.

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Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Monrovia, California, USA

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Reviewed: Mar. 3, 2009

I thought this was delicious. I followed the recipe exactly as is. Next time I will use less broth just because I would prefer it thicker. I wouldn't change anything else. Thanks for a great recipe!

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Lieuvena

Cooking Level: Intermediate

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White Chili with Ground Turkey

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