Turkey Chili: A Delicious and Easy Recipe From The New York Times

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This was okay. Normally, I make chili with red or black beans, but I made this recipe exactly as written (scaled to 3/4), omitting the beans and adding three chipotles. It was served with rice and sour cream. It was a little more chipotle than I prefer. The next time, I might include green pepper or black beans, as well as use less chipotle and more cumin and chili powder and a jalapeño. Those changes would not make the recipe anyone difficult for a beginner.

Then add them. For those of us who seek out beanless chili recipes, this is a gift.

This recipe does not NEED beans. Many Texans will argue that if you add beans, you cant call it chili. Add beans if you want: 2 cans, 3 cans, a bushel of beans. Whatever makes you happy. But this recipe is just fine without beans.

A tasty twist is using semisweet chocolate for a flavor reminiscent of moles! Another Eric Kim recipe that I’ve added to my “Quick n ez” recipe folder!

AYE AYE AYE This is a beautiful SIMPLE (read article) recipe for . easy quick dinner. This recipe is ideal for both novice and seasoned cooks alike! It is highly customizable, so feel free to experiment! If you want to completely alter it, try a different recipe!

Whether or not you add chipotle peppers in adobe sauce, this makes a very good and nourishing chili with the equivalent of three cans of beans (I cook and freeze dried beans for later use). Oregano, basil, and garlic would be excellent additions. However, chopping the tomatoes with kitchen shears before adding them gives the chili a much more blended texture, so there’s no reason to leave them whole.

My family had a statue of me cast when I put peanut butter in my chili, and they put it in our yard.

I’m a Texan and add beans to cut down on the saturated fat-kind of thin it out. But only pinto!.

Throw in some semisweet chocolate chips or unsweetened bakers chocolate for that mole taste

Made this after reading notes. Added a little cumin and coriander, plus pinto beans. Used only 2 chilis and a splash of the adobe sauce. Chili is delicious, smoky, and spicy. (Made a day ahead to allow flavors to harmonize overnight. ).

Very simple and tasty as written. I added the entire can of chipotles. To my surprise, it was robust but not too much for me. I served it over cauliflower rice. It was a nice change from cumin and bean type chilis.

This had some good, some bad. I made it per the instructions exactly. The turkey wasn’t chunky at all, with the consistency of a bolognese, not a chili. Also, it was REALLY wet. I cooked it longer, but still had a lot of water. The flavor was good, but if I were to make it again, I might add something different instead of the extra water, like spinach, corn, or beans.

Made this in the instant pot with crushed fire-roasted tomatoes instead. Served over buttery grits with lots of extra sharp cheddar. so good. two minced chipotles and half tbsp of adobo was enough spice for me. will add a can of red kidney beans next time.

Made exactly as the recipe stated and it was delicious and simple. I would only chop the chipotle peppers before adding them the next time because they did not break down after simmering and left us with a lot of large chunks of pepper.

This recipe, which calls for two tablespoons of chili powder and a can of adobo peppers, is meant for people who have completely lost all sense of spice. Your children’s rear ends will burn for the rest of their lives if you serve them this.

Ive made something like this for years, but with stewed tomatoes instead of whole peeled. Add a dash of cumin, throw in some butternut chunks and zucchini for bulk, and voila. Bean-free chili. Best with a hunk of homemade corn bread on a rainy day.

2 chipotle peppers max. 3=a 3-alarm fire in and above the throat. But the taste of that adobo sauce is what really distinguishes this recipe. Adding the tomato liquid is also unnecessary. Add 1/3 of the liquid and a can of kidney beans instead.

This was delicious; I made it when I was first getting serious about cooking, and it’s one of those dishes that’s so simple, but the combination of the flavorful adobo and the cooked-down caramelized tomatoes gives it some pretty complex flavors that really make you want to cook more. The only change I made was dicing the peppers before putting them in.

this is a great base recipe. It works without the blessings of Texans or anyone else when you add ingredients, though I’m not sure if adding chocolate drops is a good idea. When I discovered a package of frozen ground turkey and some opened canned tomatoes and chiles in the refrigerator, I modified it to become a recipe for the end of the week. Threw in some frozen peppers, kidney beans, red wine, fresh chopped cilantro. I don’t care what Texans call it. It’s good served over rice.

Made with ground chicken instead of turkey, absolutely delicious.

Brown the turkey and tread carefully with the peppers. We like heat, but this was unpleasantly spicy for three out of four of us. Although Eric claims that browning the meat is not necessary, the meat cooked in the tomato liquid lacked any texture or color. Luckily, I did add some pinto beans. Even with these adjustments, wasnt impressed and would not make again.

Also add cumin along with the chili powder.

This was really tasty. Our first bowls were consumed immediately after cooking, and the chipotle heat really turned up the heat (used 2) However, the intensity mellowed overnight, and leftovers were just right. So I might add this to my list of things to cook in advance of actually serving.

I thought this was a great recipe, I used all the adobo chillis and it was fabulous! Love from the UK! Wow, so many people love beans!

4. 5 STARS: I had 8 ounces of meat instead of turkey, so I substituted chicken ground for turkey and added 1 cup of black beans. Everything else per the recipe. Very good.

I only added one chipotle pepper with all of the adobe sauce because I’m a wimp about spice, and that was plenty for me. It’s actually the main flavor, and I enjoyed it that way. To make it more of a meal, I added about 2 cups of cooked beans (a mixture of black and kidney) during the simmer and another 2 cups of spinach at the end. Both of those additions worked incredibly well!

Although I enjoy spicy food, it was a mistake to add the entire can of chipotles without first tasting them. The flavor was good, but almost overpowered by the heat; perhaps this was because the brand (Herdez) was stronger than others I’ve used. Added black beans to cut the heat a bit, served over rice. Great texture–putting the ground turkey in without browning works very well. The next time, I’ll add extra chipotles if necessary after simmering half of a can first.

This was good, but I believe it was even better after I added some green pepper and a can of kidney beans. I only used half of the chipotles can, which was sufficient because I had hot chili powder. I also added one-third of a bar of very low-fat chocolate, which resulted in a smoother flavor. Although I cook my regular chili for about eight hours, this isn’t as good. For a quick chili dinner, this is pretty good!.

The recipe called for setting aside the tomato juice, but it didn’t say what to do with it after that.

Added cumin, garlic and coriander. The hand chopped turkey stayed very moist. Very satisfying for a Thanksgiving dinner in France. Private notes are only visible to you.

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How-To: Make The Best Turkey Chili with Meyhem Lauren