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So tasty! Made it twice already and shared it with friends who also loved it.
This is an awesome dish! Lots of ingredients but simple and quick to put together.
Made it today for the first time and enjoyed it very much. Happy to heat it up tomorrow for lunch. Thank you for the recipe.
This chili is a wintertime favorite in our household, and leftovers are great over a twice-baked potato.
Snowed in! I only have 1 bell pepper. Can I sub jarred roasted red peppers?
Hi Lynn, jarred bell peppers are already cooked, so I would add them in step 4, not step 1. Also I would use much less of them, maybe 3/4 of a cup, chopped? Start there and add more to taste.
I have made this chili several times and my husband and I love it. I did add an extra tablespoon of chili powder and I also added some heat with 1/2 teaspoon on Cayenne pepper at the point where the oregano went in. I serve it with Tostitos as well. Such a great recipe for a cold night. Enjoy!!
Just made this for the first time, and it’s the best chili I’ve made in years! I like tomato-based chili, but it was a nice change to leave it out (although I did keep in the tomato paste). Mine was more soupy than the photo, but that was OK. The only changes I made were to substitute celery for the carrot because that’s what I had, and to decrease the amount of chili powder. As someone else mentioned, the heat of chili powder can vary a lot from type to type, and I know mine is fairly hot. One tablespoon was just right. Thanks for another great recipe!
I’ve made this chili numerous times and slowly ratcheted up the spice/heat. Excellent, easy recipe full of protein and vegetables. To prevent runny chili, I reduced broth to one can. I skipped the tomato paste and substituted with one can of diced tomatoes. I don’t like the tougher texture of kidney beans so I use white or chili beans. Flavorful, hearty meal. Four snaps out of four!
Making it right now I didn’t include the cayenne pepper because I was my 4 year old to have some and I did add a can of sweet corn looks delish it’s on the last 30 mins of cooking uncovered, smells terrific I can’t wait to eat lol
Several people asked if this was hot. I think you have to know your own brand of chili powder. I made this recipe for the first time today. I was using a new brand of chili powder and so I was conservative. I used 2 tsp instead of 2 T and it’s plenty hot. We aren’t wimps when it comes to heat so I would just be cautious and re-season rather than arbitrarily use the full amount. I really like this recipe. It’s different in that it’s not loaded with tomatoes. Thanks!
Make this at least once a month year-round (more in winter!). I sub a craft beer for two of the 3 cups of the broth, also use 2 lbs. turkey (with 3 teenage boys, we need the protein). Best, yummiest, easiest chile recipe I’ve come across in years. Thank you!
This was great! I used some of our leftover Thanksgiving turkey and chopped it up in my mini food chopper. I added a cup of frozen corn, a little bit of cilantro, and a can of drained diced tomatoes. Also, I increased the amount of cumin (because I love it!) and veggies, and I added two cups of broth (vegetable), to make sure I had enough chili for our family of seven. Everyone liked it, even my picky daughter:) Thank you for providing such simple, healthy recipes for us, Elise!
I love this recipe! I’ve made it at least 5 times now and the past couple I’ve followed the directions, but also added cayenne pepper (my husband and I love spicy), as well as cinnamon and nutmeg. Perfect for fall! :)
This is great with Worcester sauce!
I make this chili about once a month. LOVE it. I didn’t want to open an entire can just for 1 T. of tomato paste so I substituted the paste with one can of diced tomatoes and reduced the chicken stock to 1 cup only. Fantastic flavor, texture, and visual appeal. I use whatever kind of beans I have on hand (white, light kidney, pinto, or black). Wonderful way to eat veggies too. Moms: don’t hide the veggies by blending. Let the kids eat the chili, love it, and then tell them they just ate veggies. Let them understand they can enjoy veggies.
I just made this – it smells amazing! Do you have the nutrition facts on it? I am logging calories so I am just curious. THANKS!
Thank you for this, our new favourite chili recipe! I doubled it and used half red & half black beans. Served with sweet corn muffins, cut in half long ways and crisped up in a frying pan with butter- nom nom nom! It also freezes well.
This is a great chili recipe! I made a few small alterations according to what I had. You can see my post about it at http://busymomrecipes.com/dinner/black-bean-turkey-chili/
I just wanted to say that this recipe is amazing. I’m a college student and I make this every week, it’s that good. I’ve probably made it 5-6 times now and I’ve personalized it a bit. I take out the carrots/celery/peppers and add tons of asparagus. I also add twice as much ground turkey and black beans. Tastes great with avocado and greek yogurt.
Absolutely love (LOVE!) this recipe! It changed my husband’s opinion about ground turkey versus ground beef, and converted me entirely from tomato-based beef chilis. This recipe is so light, flavorful, filling, and healthy that it has become a go-to in many categories: weeknight, weekend, make-ahead, pack for lunch, good for leftovers, budget, healthy, and favorite chili overall. Love love love. Love!
Oh, and we usually eat ours topped with cheddar and avocado chunks, and tortilla chips on the side for scooping. Delish! :)