Reviewed: Jun. 25, 2008

Ok, the flavor is good. I love cinnamon with meat (ever since I tried it with my Greek friends!) But this was very "soupy"...And I only used 2 cups of chicken broth!! I like chili to be more hearty and less watery. Next time I will start with one cup, and add more if needed.

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jun. 19, 2008

This was DELICIOUS!!! It's a good white chili base recipe then just adjust the amount of liquids, spices etc. to your liking. The changes I made were to only use 3 Cups chicken broth, I halved all the spices since my husband does not like spicy foods, I also thickened with equal parts cornstarch and water. I also really liked the subtle cinnamon flavor it blended very nicely with the oregano, cayanne, and cumin. We will definitely be having this chili again and again. Thank you!!!!!

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Ginger135

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2008

I have been making this recipe for about six years, I have replaced the ground turkey with ground chicken. To make it quicker onion & garlic POWDER are just as good. Cannelini or Great Northern Beans. I always puree one can of beans along with the green chiles. This is the greatest recipe for "tweaking" to your own personal preference, and it always turns out well. It's my "dish" that I always have to make for my husband's hunting trips, without room for discussion.

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Kerri Tolbert

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Reviewed: Jun. 9, 2008

This was a very good dish. I have wanted to try alternative chili recipes and I am glad I chose this one. The only thing I would do different would be to back off a little of the cinnimon. I used the full teaspoon and it was too much for my tastes. I think next time I will do 1/2 to 3/4 of a teaspoon and go from there. I have never mixed cheese in the whole pot of chili. We normally add to our individual bowls, but this addition makes the dish. I will be making this dish again for a potluck this week and will keep warm in the crock pot. Thanks.

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kimyo89

Cooking Level: Expert

Home Town: Gary, Indiana, USA

Living In: Puyallup, Washington, USA

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Reviewed: May 29, 2008

We all really enjoyed this chili. Thanks to everyone who wrote about reducing the amount of chicken broth! It would have been soup using 5 C. as written. I ended up using 2 C. Also I threw in an additional can of black beans (rinsed and drained) and used the entire 1 t. of cinnamon. It's amazing how you can't taste it specifically, but I thought it really added to the overall depth of flavor. Thanks for a new family favorite!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: May 16, 2008

This was really good, but I only put 1/4 tsp of cinnamon and next time won't put any.

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: May 13, 2008

I added all the spices except for the cinnamon, and then tasted it, and it was very good. Then I just added 1/2 teaspoon of cinnamon, and I wished I hadn't. You don't taste a cinnamon flavor, but it made the chili taste too "earthy". If you don't like earthy flavors, this recipe isn't for you.

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EasyPeasy

Cooking Level: Intermediate

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Reviewed: May 13, 2008

I'm really glad that I read the reviews and knew to reduce the amount of chicken broth to 3 cups. I did add a can of corn with was really good. I think this one needs the cinnamon but I will use half the amount or maybe less next time, it was too obvious. Also, I used shredded chicken breasts instead of the turkey. I made it for my parents and my dad claimed ALL of the leftovers.

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: May 8, 2008

Very light and good recipe. Served it's purpose of filling up my 9 year old boy that has a problem with his tongue and can not eat red sauces including normal chili. I did however tweak it. I took everyone's advice and cut the chicken broth to 1-14 oz. can. I only added 1-4 oz. can of the green chilis. 3/4 tsp. of the cumin. Only a pinch of the cinammon and a pinch of the cayenne. I substituted 1 can of the white beans for black beans. I also added an extra large clove of garlic. However, I still felt it was to thin of a consistency for our liking so I thickened it with a water/flour mixture. Added half a bag of the 4 blended Mexican mix cheeses. Added a dollop of sour crean and served with tortilla chips. Wonderful!! Would definitely make again!

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Lisacb2005

Cooking Level: Intermediate

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Reviewed: May 6, 2008

Yummmmm this was really good. Used everything called for except I only used 3 cups broth. I too think thay 5 would have been too much and made it more of a soup.

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cheles

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

We all had seconds. Because I didn't want to go to the store, I made this with what I had on hand: 2 cans (rinsed) black beans, 2 cups frozen corn kernels, and 32 oz. low sodium chicken broth. Instead of adding the cheese to the pot, I served it on the side along with strained plain yogurt (instead of sour cream). Don't be afraid of the cinnamon. We didn't find it an identifiable flavor.

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WEGATES

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Reviewed: Apr. 21, 2008

This is REALLY good. The spices and flavor is just right. (however, I left out the cinnamon.) If you are afraid of it being to salty, I reccomend rinsing the beans before adding them to the chilli.

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Rebecca

Cooking Level: Intermediate

Living In: Manassas, Virginia, USA

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Reviewed: Apr. 20, 2008

excellent! drained/rinsed beans, used only 1 can of broth and added garlic salt.

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ILOVERICE

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Reviewed: Apr. 13, 2008

Very good! Don't be afraid of the cinnamon! I used 2 cups of broth and 1 cup of beer... yum!

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CMC0980

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

I have alway love chili. I tried this and my boyfriend love it!! The only change i did was adding bit of lemon juice. When we had those leftover. I would pour the leftover white chili in sauce pan and add bit of cornstarch in to thicken up, make the burrtio with chicken rice flavor/ yellow n green bell pepper mixed in. then pour the white chili leftover over it, sprinkle with cheese. Its really good!! Will plan to use it again in the future

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V. Johnson

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Reviewed: Apr. 8, 2008

It was perfect with just a couple alterations, otherwise it would have been a 5 star for sure! I only used 2.5 cups of chicken broth (half of what the original recipe calls for).. I tend to like my chili a little soupier than chunky, and it was perfect with 2.5 cups, 5 would have been WAY too much!!!! Also, I only used 1/2 tbs of cinnamon. I was worred that the cinnamon would overpower the other spices.. Using 1/2 tbs gave it just the right taste without being able to identify cinnamon as the "secret ingredient". I will be making this again!!

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Courtney

Cooking Level: Intermediate

Living In: Ashland, Kentucky, USA

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Reviewed: Apr. 2, 2008

I just love this recipe. Tried it for the first time last night...great hit with the family. Esp.my husband, a picky eater. The only thing I did different was I used 3 lbs of ground turkey as I love alot of meat, used 2 more cloves of minced garlic by adding it into the puree. 2 cans of the white beans and 1 can of black beans. I pureed the white one. I used 3 cups of chickern broth as I love my chilli thick and ate this with a lot of saltine crackers & grated cheese. Recommend this for anyone who loves good savoury food.

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MALIA

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Reviewed: Mar. 30, 2008

Very good flavor. Had to add a lot of cornstarch to thicken though. Topped with crushed chips, extra cheese & sour cream.

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Christina G

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Reviewed: Mar. 14, 2008

I thought this chili was pretty good and different. I've never tasted anything like it before. I used 1 can of black and 2 cans of white kidney beans, increased the cayenne and decreased the chicken broth to 1 1/2 cups, I also decreased the cinnamon to 1/2 tsp. The next time I make this, I think I will skip the cinnamon.

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MsFelicia

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 10, 2008

I tried this as something new and was plesantly surprised. The flavors combined nicely. I added a bit of worchestershire sauce, but it was still missing something. I will try it again and tweak it a bit. I had leftovers and brought some with me to work the next day and YUM...even better on day 2!

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J Morrill

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White Chili with Ground Turkey

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