Reviewed: Jan. 10, 2009

Very good chili. Spices were perfect. I omited the cheese and thought the chili was good. I would make again.

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Bobbie Jean

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Frankfort, Illinois, USA

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Reviewed: Jan. 9, 2009

Very yummy! Next time i make it, i will not add as much chicken broth. Adding 5 cups made it more like soup rather than chili. 2 cups would probably be enough. Though, is fantastic!

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jpeek

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Reviewed: Jan. 8, 2009

I love this recipe. It's sooo fast and easy! I used half the amount of the turkey. I also used two cans of the white beans, and one can of the pinto beans. I used half the amount of cinnamon, and added a bit of chili flakes to it as well. YUMMO!

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ANGELAFEERO

Cooking Level: Intermediate

Home Town: Skagway, Alaska, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Jan. 7, 2009

great recipe! But, it did need alot of seasoning for my family, I added garlic salt and some sea salt, I would not use the cinnamon next time it gave it a weird flavor, maybe 1/2 the cinnamon next time? It almost made it smell like tripe in menudo while its cooking......sorry. But very good besides that =)

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SHUGAMAMA

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

Chili was pretty good. I did what a lot of reviewers recommended and cut the stock down to 2 cups but that was barely enough when you are adding 3 cans of beans. I had to add another cup of broth.

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nikko26

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Reviewed: Dec. 25, 2008

My husband and I thought it was pretty good & couldn't taste the cinnamon.

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Moona322

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

this was quick and delicious. My 3 boys gobbled it up!

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3RDTIMESACHARM

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Dallas, Texas, USA

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Reviewed: Dec. 20, 2008

I did not like the cinamon and cumin mixture, will not make again.

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Cindy G.

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Reviewed: Dec. 16, 2008

Love this recipe! I use chicken instead of ground turkey. I saute celery with the onion and garlic and add a can of corn and fresh cilantro. I don't add the cheese directly to the soup but sprinkle on top afterwards. Corn bread or tortilla strips go great with this chili.

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becka174

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 14, 2008

Based on other reviews, only change I made was I used 2 cups chicken broth and 1/4 tsp of cinnamon instead of recipe as written. I also prefer a little thicker, so I used a little cornstarch.

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J

Cooking Level: Expert

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Reviewed: Dec. 12, 2008

awesome, sooooooo flavorful and a really great alternative to regular tomato based chilis

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kpdominion

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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Reviewed: Dec. 8, 2008

This was yummy! I made some changes based on other reviews. I only added 1/2 tsp cinnamon and cut the chicken broth down to 2 cups. I didn't have a third can of beans so I added a can of cream of chicken soup, this made it nice and thick. I added 1 cup of pepper jack cheese and saved 1 cup to sprinkle on top. Served with sour cream and tortilla chips. Everyone thought it was Delicious.

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fabuloustiki

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Reviewed: Dec. 8, 2008

A refreshing change of chili! Love the flavours!

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kpow33

Cooking Level: Expert

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Reviewed: Dec. 5, 2008

The cinnamon gave this a weird flavor/smell. I will definitely make again except without it.

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momtotwo

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Reviewed: Dec. 4, 2008

made this with the leftover thanksgiving turkey -- definitely a hit! spices were perfect. also added some celery, bag of fresh spinach, can of corn, and 2 cups leftover mashed potatoes (instead of 3rd can of pureed beans) to clean out the fridge. for liquid, only did juice from cans + 2 cans chicken broth. came out nice and thick and hearty and full of veggies (although more of a yellowish green chili than white). will definitely make again!

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KJR

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Reviewed: Dec. 3, 2008

I must say that I loved this chili, but my husband swears that this is his favorite. That's a LOT coming from him too because I cook a lot and he likes it all. Anyway, I think it was great (with the reduction of the amount of broth as recommended by others - I used about 2 cups). It is a fabulous blend of flavors. The second time I made it however, I doubled the recipe (I like to have some left to put in the freezer), and I added a can of mild rotel and a can of rotel for chili (we both love tomatoes). It was PERFECT. Just enough extra seasoning to kick it to the next level. It was a small enough amount though to still have that "white chili" look and taste. This recipe is great and has now been put into our normal weekend rotation. LOVE IT!

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