I don't particularly care for using ground turkey in this recipe. I prefer to use leftovers from Thanksgiving/Christmas, both white and dark meat. Shred it a bit and make the chili with that.
I don't want to be really harsh, but the turkey doesn't really bring anything to the dish. I only know there is texture of ground flavor-lacking meat. The most prominent flavor is the tomato by a long shot, and then of course the peppers. I think this chili overall has a nice texture, but my thoughts are why waste the time and ingredients unless you really need to have turkey in your diet and you need some way to turn it into something different. This seems to be more like a tomato gumbo. If there were a seasoning or technique to make the turkey flavor come out a bit more than the level it is at, than it would be worth the work.
This was really tasty, just a little too tomato-y for us. I don't know why it was considered "light" because it was on the heavy side. Will surely make it again on another cool fall day.
Easy, flavourful and versatile. I adapted slightly by adding a medium sweet potato, a small carrot and some dried thyme sprigs that were in my pantry. To add more body to the sauce to balance out the bulk of the additional ingredients, I did not drain the diced tomatoes and mixed in some chicken broth. The balsamic helps to round out and freshen up the flavours. Delicious!
This is a really healthy chili and has become our house favorite. Serve with fresh from the oven corn muffins and a salad.
This is our house chili now. It's lighter but still has flavor. A good one.