White Chili

This was a great base recipe! I didn’t have the exact ingredients so I kind of winged it. I sautéed my onion in olive oil first, then added ground turkey with salt, then when browned (I didn’t drain), added about 1.5 cups of salsa, a can of corn, and 2 cans of Garbanzo beans. I also added 1 cup of beef broth, a spoonful of minced garlic, and chopped up about 1/2 a block of sharp cheddar. I added some chili powder, paprika, and cumin (just a splash of each), then simmered for a bit. It turned out delicious! I wish I had tortilla chips to eat it with but we topped it with shredded cheese, sour cream, and fresh chives

Very bland as written. However I doctored it up some. I added 6 cloves of garlic, 1 medium onion, 2 carrots, 2 stalks of celery, 1 tsp salt, 1/2 tsp of pepper, 1 TBS of Cumin, Vegetable stock instead of water, and Salsa Verde instead of regular salsa. Then at the end I threw in 2 cups of baby spinach.

Tasted good, I added a can of tomatoes to it.

Great flavor and very fast to put together, however it is very salty. The great northern beans have 410mg sodium compared to cannellini or kidney beans at around 260mg. I plan to switch out the beans the next time I make it. I didn’t feel it needed the cheese, so I topped it with a dollop of greek yogurt.

I was very happy with this recipe. I rarely make turkey because I never know what to do with it. This recipe was delicious and very easy to make. I was worried about the amount of cheese, because I thought it would be stringy. It melted into the chili really well, and wasn’t an issue at all. I reheated the leftovers for lunch, and they reheated perfectly. Before reheating the chili is very thick, but it thinned out as it warmed up.

This was very good. Nice heat but not too hot. I took others suggestion and used chicken cooked in a slow cooker and added the rest of the ingredients when the chicken was cooked and falling apart. Corm bread complimented the dish nicely.

I really enjoyed this dish. Easy to prepare. Not really chili just good bean meal.

This recipe turned out great. It met my criteria for cooking: easy, few ingredients, and delicious. Perfect for weeknights. Definitely a keeper!

This is so good as is! I double it for my family of 6 and freeze the leftovers. Reheats really well!

My family loved it. I just add another pound of ground turkey and while I was cooking the turkey I add 1 cup of onion, 1 clove of garlic, salt, pepper, and allspice to taste. I also add 1 can of chicken stock and only around 6 ounces of pepper jack cheese.

This was easy and yummy but made a few adjustments, thus the four stars. I browned the turkey with some chopped onion, added a small can of green chilies, used broth instead of water and only one can of beans. It was still pretty thick, so added almost an entire can of broth to make it more soup-like. The salsa I used was a pico type salsa, this would be good with a green salsa as well. After simmering, I added Penzey’s pico/salsa seasoning and some salt and pepper. I also waited to add the cheese and just added a handful to thicken a little (not an entire bag). It’s a good base recipe that can be easily adjusted depending on your mood (and salsa).

It was a hit! I doubled the Turkey and salsa in the recipe and increased the cheese. I’ll definitely make it again.

Easy, Quick, Inexpensive & Yummy!!!

This my go to chili. It’s really easy to make and always tastes fabulous! Made some alterations to the recipe, but it’s in keeping with the original. Instead of a cup I use a 16 oz jar of Neuman’s Own medium salsa. Like others suggested, I only rinse 1 can of beans and add 1 can unrinced or drained beans. I’ve substituted a 12 oz can of beer for the 1 can of water. To be fair it may not be a full can of beer as it should always be tested before adding it to the chili. As to the cheese, I buy a store brand Pepper Jack which comes in 24 oz blocks. Eyeballing the correct amount of cheese (about 1/2) and then adding a slight bit more to taste. Overall a really easy and fantastic chili!

This was a great, quick and easy, dinner to make. I added fresh garlic, salt and pepper, to the ground turkey and I didn’t use cheese. Next time, I may use hot salsa instead and add chopped cilantro. Would definitely recommend.

This was sooo easy and my family loved it! I have a hard to please crew here, my son is in Culinary Arts! We all felt healthy after eating this too. At first, I was worried that there wouldn’t be enough for my 3 big eaters plus me, but we actually had leftovers!

I don’t seem to have the ability to edit or add to my previous review, but I wanted to say this turned out really good! I wasn’t able to follow the recipe because of my depleted food stores, but this recipe gave me the blueprint I was looking for for the ingredients I did have on hand. Thanks Tina B!

Easy to make and great flavor!

Took suggestion of another and used shredded rotisserie chicken, chicken broth rather than water, and added red & green peppers and onion. This was delicious! Definitely going to be a regular in the rotation.

Thanks for all the helpful review and tips, which I incorporated here. The recipe rebel in me used as many as possible. Used 1 lb. ground turkey + 5 slices of bacon and leveraged up on the veggies. Chopped in my food processor and added 1 whole onion, 1 whole red pepper, ~ 1.5 c. carrots, and 8 oz. Kale (half of a prewashed bag). Doubled the frozen corn to 2 cups. Used 2 cups salsa verde instead of the tomato based salsa. I doubled the water w/2 tsp. chicken bouillon and added 1 more tsp. bouillon to flavor the other liquids. I kept 2 cans of beans and did not drain them. Dairy issues at our house so the pepper jack cheese was a shredded garnish. Served w/chips and cilantro on top, guacamole as optional garnish.

Yummy, easy, everyone in my family loved it! I used dried beans that I cooked in water in the Instant Pot instead of canned beans. Added a little salt at the end -delicious!