Turkey Chili

Use half chicken broth and add tomato paste. Also used fire roasted tomatoes instead for more flavor

Loved this recipe. Prep took me a LONG time and cooking was closer to 45-60 minutes....but....it was all worth it. I used weights to measure out the vegetables and felt like it was a nice balance to the 2 lbs. of meat. Be forewarned, you need a very large skillet to prepare this meal. We ended up using a wok. I used the spice recommendations from previous reviewers. Next time I will add a little less chili powder because it was a smidge too spicy for us. Will definitely make again on a weekend when I have more time. It is not a thick chili but still delicious! Lastly, it made way more than 6 servings. We ended up feeding two other families with leftovers. Everyone loved it, so this is not a complaint . More of an observation if you are making for a family of 3.

I used 2 cans of rotel instead of tomatoes.

Whoever said this was too watery was right -- I wish I hadn't cut the broth in half and had just left it out entirely. I subbed a couple tablespoons of chipotle paste for the jalapeño, and I left it in the crock pot on low all afternoon.

Added a couple of tablespoons of tomato paste to thicken and a bit of cocoa powder and coriander. Only had 1 lb of turkey but turned out great anyway!

This is our new go to chili recipe with the following additions from the comments: 1/4 tsp. Espresso powder (or cocoa powder) 1/2 tsp: coriander, Chipotle powder, cinnamon 1 heaping Tbs. Brown sugar Also, I use one beer (Guinness) instead of the broth. I think all of the broth that it calls for is too much liquid as I like a rather thick chili. Better the second day or even if you cook it early in the day and let it sit at room temperature. Really helps develop the flavors.

Only use half of of seeded jalapeno. We used half ground beef, and half ground turkey

Delicious with ground beef or turkey.