Reviewed: Mar. 7, 2008

I used this recipe as a jumping off point, and it turned out so good! Although, it wasn't "white" when I finished. I added a little chili powder, a can of fire roasted tomatoes, 10 oz of frozen corn and a can of black beans. Also, I always add a can of beer when I make chili - you can't leave that out. I love the idea of adding corn chips as a topper.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Mar. 3, 2008

I made this and put it in the crock pot on low for a few hours...I didn't really like the taste of what I think is the cumin, but my mom and husband loved it. I would suggest draining the beans and can of corn to avoid too much liquid...ours ended up more like soup. I will try again with more turkey, less liquid and less cumin.

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luv2cooknbake!

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2008

I've made this twice and it was great both times. I wouldn't add any more than 1 can (about 15 ounces) of chicken broth though, because that makes it soupy enough.

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JoyBuck

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Feb. 28, 2008

I used leftover turkey burgers (recipe from this site in place of the fresh ground turkey. This gave it a TON of FLAVOR!! I skipped the cayenne, only used 1/2 of the green chilis recommended. I also eliminated 1 can of beans (personal preference). I have made many different white chili recipes with ground beef and I have to say this turkey recipe was even BETTER in my opinion. The combination of herbs and cinnamon really made a difference in this recipe. This is a 5 star keeper!!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 23, 2008

This is one of the best white chilis I've had. I omitted the cheese because I don't really like cheese and added a dollop of sour cream to serve. Wonderful!

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LAURASWAY

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Reviewed: Feb. 22, 2008

Thought it was great! Added one can of peaches and cream corn niblets and used one of the large Campbell soup cartons of chicken broth instead of 5 cups.

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CATHERINEPARKER

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 21, 2008

This is delicious. I was a little nervous about the cinnamon, so I only added about 1/2 the amount. Other than that, I followed the recipe exactly. My teenagers gobbled it up.

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EllieJane

Cooking Level: Expert

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Reviewed: Feb. 20, 2008

I used turkey stock instead of chicken and I cut it in half. It was thick like chili...not soup. My family loved it!

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zetakarma

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Reviewed: Feb. 19, 2008

Love this dish!! My DH put it in his top 10! I've made it many times with different variations, but staight as its written is excellent. I always make extra and freeze it. It freezes great!

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AmandaD

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cocoa Beach, Florida, USA

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Reviewed: Feb. 18, 2008

We loved this! Can't have cheese so we omited that and I added corn as people suggested. The flavor was great and I loved the cinnamon- but I love interesting and funky spice concoctions. When my hubby heard there was cinnamon in it- he didn't think he would like it- but he absolutely loved it and went for seconds. This one is a keeper.

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Lynn

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008

Delicious recipe! Very quick, easy, and healthy. The dish is full of a variety of flavors and you can easily exchange turkey with lean beef. Yummy!

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Tara

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 10, 2008

I used groud turkey and it was ok. Would of been alot better if I used turkey breast shredded up

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Elizabeth M

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Feb. 8, 2008

The recipes was too soup like, so I had to add less chicken broth. I threw in a small can of corn on my own too -- otherwise it would have been a 5. It was different, but a really nice change from the traditional chili I always have.

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rachelle

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Living In: Raeford, North Carolina, USA

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Reviewed: Feb. 3, 2008

I read the reviews and made some revisions; for instance, I only added one cup of chicken broth to maintain thickness! For variety, I also added one can of black beans (with the two white beans, of which one I pureed) and a can of Mexicorn. I like a lot of spice, so I added a lot more cumin and cinnamon, and I also added chili pepper and pureed chipotle peppers in adobo. I only put a couple handfuls of lowfat cheese in to keep it light, and next time, I will add some fresh cilantro at the end.

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Katroar

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Reviewed: Feb. 3, 2008

I made this chili with extra lean ground turkey which worked really well. I only used 4 cups of broth which seemed plenty and I didn't use the 3rd can of pureed beans. I was very hesitant about the cinnamon so I only added a half teaspoon. I wish I hadn't used any at all. It was definately odd tasting with the cinnamon and would be better without in my opinion.

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karenkristi

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Reviewed: Feb. 3, 2008

This was good but I tweaked it a little. I only used one can of green chilis and then I added one fresh diced jalapeno. I also only used half of the cinnamon and next time I think I would use even less. All in all a good recipe...thanks!

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 1, 2008

I LOVE this chili and make it at least 2x per month. It has depth and an interesting spice mix. I usually let it simmer for a longer time to let the flavors meld. I also add a couple of chopped carrots and/or frozen corn to the pot as well. Yum!

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deepoopsie

Cooking Level: Intermediate

Home Town: Carpinteria, California, USA

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Reviewed: Feb. 1, 2008

Sorry. Not my favorite. very bland. I used 1/2 of the stock so it was the right consistency, but it lacked flavor. I added lime juice and cilantro which helped.

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liser608

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Reviewed: Jan. 30, 2008

The flavors were nice & the kids even ejoyed this chili. I found it a little too soupy, so would use less stock next time.

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bkjanke

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lantana, Florida, USA

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Reviewed: Jan. 24, 2008

Wonderful! First time we ever tried a white chili and we loved it. Only change I made was cut the broth back to just one can so we could have a thicker consistency. Hubby was shocked when I told him about the cinnamon!

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