jills-vegetable-chili

Jill's Vegetable Chili

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
CAC313
Recipe by  CAC313

“This is a great dish that takes no time at all. It can be made without the meat and it still tastes great. Great for potlucks! When dished out, add sour cream to thicken and add hot pepper sauce for zip!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large pot over medium heat, cook turkey until browned. Stir in onions, cover and cook 5 minutes.
  2. Stir in garlic, chili powder, cumin and cinnamon and cook until fragrant, about a minute. Pour in tomatoes and bring to a boil. Stir in broth, kidney beans, pinto beans and corn and bring to a boil again. Then reduce heat and simmer 10 minutes, or until thoroughly heated.

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Reviews (3)

Rate This Recipe
czinca
19

czinca

I don't usually rate recipes I had to change (do you rate on the original or on what you did?), but there are very few reviews for this and it deserves some comment. First, the title is odd to me since it isn't a vegetable-heavy recipe. I added some frozen chopped okra at the same time I added the corn to actually have some veggies in the chili. Next, although you can make this in the time listed, it benefits GREATLY by allowing it to simmer for an hour or so before adding the corn. The flavors need that amount of time to marry, especially if you use ground turkey like I did. That also helps the chili thicken. Speaking of flavors, I kicked it up quite a bit. The recipe doesn't call for any salt. Even using a salted broth, I found that it needed additional salt. I added about 1.5 tsp. I also bumped up the spices for a total of 3 tsp chili powder and 1.5 tsp cumin. Additionally, I added about 1/2 tsp red pepper, 1/4 tsp smoked paprika and a bay leaf. I'd also suggest sprinkling a little of the chili powder and cumin on the turkey at the time you brown it so that the flavors can better permeate what can be a rather bland turkey taste. I love how the cinnamon gives the chili a lovely smell and adds complexity. It is a versatile recipe, lending itself to modification. I used black beans and black-eyed peas (what I had on hand) and those were yummy in it. I'll be making modified versions of this recipe in the future.

DMBRANDT
17

DMBRANDT

This recipe was fast and easy to make with items I always have in the pantry. I used cubed dark meat turkey instead of breast meat. My family thought it was too mild and needed some spicing up so you might want to increase the spices to your taste. Sour crean added a nice flavor but the chili still could have been thicker.

SCL
16

SCL

I can't understand why one one review of this recipe shows. I originally saw it a number of years ago and never try recipes less than four or five stars. We love it. Not usually having cubed turkey or chicken on hand, I usually use either ground turkey or ground beef. It lends itself well to a vegetarian version, too.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 416 cal
  • 21%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 56.2 g
  • 18%
  • Protein
  • 33.3 g
  • 67%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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