Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Scott Phillips

Yield: Yields 7 cups.

Servings: four to six.

A light but still-hearty chili for cold winter nights.

Ingredients

  • 3 Tbs. vegetable oil
  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped
  • 8 oz. button mushrooms (about 10 medium-small)
  • 2 cloves garlic
  • 1 fresh jalapeño
  • 2-1/2 Tbs. chili powder
  • 1 tsp. dried oregano
  • 1/8 to 1/4 tsp. cayenne; more to taste
  • 1-1/2 tsp. coarse salt; more to taste
  • Freshly ground black pepper
  • 1 lb. ground turkey
  • 1 can (29 oz.) tomato purée
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 1 can (15-1/2 oz.) small white beans, rinsed and drained
  • 1 to 2 tsp. balsamic vinegar

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 55
      Sodium (mg): 1280
      Carbohydrates (g): 34
      Fiber (g): 9
      Protein (g): 27

Preparation

  • In a medium Dutch oven, heat the oil over medium heat. Add the chopped onion and bell pepper. Cook, stirring frequently, until they’re just limp and some of the edges are browned, about 7 minutes.
  • Meanwhile, slice the mushrooms and mince the garlic cloves and jalapeño. When the onion mixture is ready, add the mushrooms and continue cooking, stirring occasionally, until tender and light brown on the edges, about 5 minutes.
  • Add the garlic, jalapeño, chili powder, oregano, cayenne, salt, and pepper. Stir until well blended and fragrant, about 1 minute. Loosely break apart the ground turkey and add it to the pot. Gently stir until slightly more separated (don’t stir too much or the chili will be mealy) and coated with the other ingredients.
  • Stir in the tomato purée and diced tomatoes. Bring to a boil, reduce the heat to medium low or low and simmer, stirring frequently, until the sauce is slightly reduced and thickened, about 20 minutes. Stir in the drained white beans and the balsamic vinegar. Taste and add more cayenne, salt, and pepper or another 1 tsp. balsamic vinegar to taste. Garnish with sour cream, snipped chives, and shredded Cheddar cheese, if you like.

Make Ahead Tips

The chili can be refrigerated for up to two days.

Reviews

Rate or Review

Reviews

  • twocooks | 10/25/2017

    I agree with DJ and have used tin of roma tomatoes with juice instead.

  • DJ | 09/18/2014

    I have made this twice; will not be making it again. Way too much tomato pure and overpowering tomato flavor. The second time I added two cups plus of water to get it to a consistency that would simmer and not burn because of all that tomato pure.

  • ljskitchen | 11/17/2013

    A staple in our house for years now. Comes together very easily and the flavored are great!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks