I just made this last night, and it was successful. I gave it 4 stars because of the changes I had incorporated.
As suggested by MERMAR I made a mexican cornbread to serve this with. I used the leftover ingredients from the cornbread into the chili.
Changes: Seasoned the turkey meat with salt, pepper, and chili powder while browning. I added in 2 oz. diced green chilies (left over from cornbread recipe). I did not use the cheese in the recipe, but instead used the other cup of shredded mexican cheese blend leftover from the cornbread. I also added in about 2 oz. of cubed Velveeta Queso Blanco cheese just because we like it cheesy. I only used one can of beans, undrained. Once I had stirred that in, the bean-meat ratio looked fine to me. My chili was slightly watery, so maybe I should have drained and rinsed the beans. I will try that next time. I also threw in a chicken bouillon cube with the cup of water.
I thought it reminded me of Hamburger Helper, but my husband loved this chili ... and he HATES Hamburger Helper. So I must be imagining things.
I was missing something crunchy while we ate this, so we also served up tortilla chips and fresh salsa, and had a hearty meal.
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I just made this last night, and it was successful. I gave it 4 stars because of the changes...