Reviewed: Jan. 20, 2008

What a HIT !!! I tripled this recipe for 30 people. EVERYONE LOVED IT. I loved how easy it was to make. Guests are still emailing me asking for the recipe.

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Michelle

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 15, 2008

I've made this chili twice now and it's so good I could eat it for breakfast or as a midnight snack!!! I cook it over the weekend, then portion it into ziploc containers and freeze for my lunches for the week. I don't make any changes to the recipe--it's PERFECT "as is".

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TheKookyCook

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Reviewed: Jan. 7, 2008

Yum..next time I make this I'm going to use less broth, I prefer I thicker chili! Other than that..Loved it!

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jan. 5, 2008

Ok...I kinda screwed up the recipe because I wasn't paying attention to the amount of ingredients I had on hand. I sure it would have been ok if I did it correctly but I think the ingredient that made the taste wierd was the cinnamon. I also added chili powder. I know that kept it from being white chili but it just didn't really taste like chili. Probably won't make again.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Dec. 30, 2007

1 word: awesome! This chili has a very different taste, but it is simply excellent. My boyfriend was so surprised when I told him the magic ingredient to the different flavor was cinnamon. I did have to use great northern beans because, well, I live in the middle of nowhere and no stores around here have cannellini/white kidney beans that I can find. I used 4 cups of broth, which was fine for us, but I suppose cutting it down wouldn't be a bad thing. Also, I did this in my slow cooker so dinner would be ready when we got home tonight. Here's what I did: browned my turkey with garlic salt and cumin, added the green chilis and spices and let them simmer while I put all the beans plus 1 can of whole kernel corn in the slow cooker. Then I threw the meat mixture in and let it cook on low for 5 hours. Served it with sour cream and shredded monterey jack. SO GOOD! Thank you for a great chili for this chilly night!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 23, 2007

I only used a one can (2 cups) of broth and it was already a tad runnier than I would have hoped. Still, this was an excellent recipe and got us rave reviews at a chili cookoff.

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victorl

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Reviewed: Dec. 22, 2007

This is delicious! The only changes I made was leaving out the cinnamon (but will try it in the future) and using my own, dry pinto beans instead of canned beans. I made this all in my crock pot and it was a huge hit with my family.

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Chazwaine

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2007

I really enjoyed this. Was a little scared about the cinnamon since my husband is so picky, so I cut it back for the first time, but I think it would be fine at the full amount. Definitely would make again.

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melby7

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

Great balance of spices. I made this without the cheese to keep the calories in check- was still delicious. Served with a bit of thick yogurt and a dash of green Tobasco.

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Kerrie

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Reviewed: Dec. 16, 2007

We used black and kidney beans(all we had on hand) and increased the cayenne. Although we cut back on the cinnamon it was still a little too noticeable for my taste, however we did crock pot it which seemed to intensify the cinnamon taste the longer it sat.

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Giuli

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Marietta, Pennsylvania, USA

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Reviewed: Dec. 15, 2007

Really great. Loved the recipe and will make again.

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Leah

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Reviewed: Dec. 12, 2007

This was super! Very different, but super. I kept to the recipe, mostly. I love cinnamon so I doubled that, and I added an extra teaspoon of cumin. The green chilies were hot instead of mild, and I used 4 cups of the broth instead of 5. I let it simmer for 2 hours and then served it on top of crushed tortilla chips, added extra cheese and a dollop of sour cream on top. It was even seasonal because of the cinnamon, SO GOOD!!! I will definitely make this again!

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Amber

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA

Living In: Missoula, Montana, USA

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Reviewed: Dec. 12, 2007

We were looking for a different chili so my husband made this last night, we both LOVED this, what a unique flavor! We tried adding a dollop of sour cream to our bowls, that was really good too.

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RONDAPAULD

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 9, 2007

This was fantastic! I used 2 pounds of ground turkey, an extra can of beans, and two tsp of cumin instead of one. I used mozzerella cheese instead of jack, and added it when I served it to cut down on the fat. It turned out really well, and we had plenty of leftovers. I think it was even better the second day! I'll definately be making this again!

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mary

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Reviewed: Dec. 2, 2007

Delicious!!!...I added diced green pepper to the onions and garlic to soften, then added the ground turkey. I decreased the oregano by half, and used 4c.fat free/low sodium chix broth, used 2 cans of canelli beans, one whole and one pureed, also added 1 tlbspn chili powder. Loved the flavors and was pleasantly surprised by the cinnamon flavor. Will make again!

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SLJ6

Cooking Level: Expert

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Reviewed: Nov. 26, 2007

yummy-this is a fantastic recipe for thanksgiving leftovers!!!!

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charlene

Cooking Level: Expert

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Reviewed: Nov. 26, 2007

I made this chili for a tailgate party and it was gone in 15 minutes. A few changes that I made: I used half of the cinnamin and you could still taste it but it was subtle enough to be a nice taste but not overpowering. I used one can of corn. I used half of the broth and I used an equal amount of both mild and hot green chiles. I also did not add the cheese until serving the chili. An extra clove of garlic or two can never hurt either. Topped with sour cream and cheese and served. It was the best chili at the tailgate.

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Caddyforehire

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Reviewed: Nov. 25, 2007

I was looking for something to make with leftover Thanksgiving turkey and so I used cubed turkey instead of ground turkey. Otherwise followed the recipe exactly. I have to give this only 3 stars because the cinnamon flavor pervaded the dish, that's all I could taste, it was very prevalent. My husband however loved it (although this was afer an afternoon of watching football afer having consumed numerous beers). I don't think I will make again, but if I do, I will omit the cinnamon, because I think it might have been pretty good without it.

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Susan O.

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Texarkana, Arkansas, USA

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Reviewed: Nov. 24, 2007

Very good, a big hit with my spicy-picky family!

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angelasunshine

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

This was good, but I did make a few changes. I cut the broth to 2 cups to give it more of a chili texture..not soupy. I also did not like it with the cinnamon the 1st time so now I make it without it. I add some diced jalapeno for more kick and top with sour cream. Easy and quick meal and a nice change from regualr chili. Thanks!

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StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

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White Chili with Ground Turkey

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