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Scott Phillips

Yield: Yields 7 cups.

Servings: four to six.

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


  • 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


  • 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.


Rate or Review

Reviews (13 reviews)

  • twocooks | 11/21/2018

    I have made this recipe a few times now. It has become one of our favourites, but with the following changes.
    I use tiny button mushrooms and don’t slice them.
    I use a yellow pepper, and chop it in sort of one inch pieces. The colour with the other ingredients is lovely.
    Last of all, I only used the tomatoe purée once, and like others didn’t like it at all. Since that first time, I have used a large tin and a half of diced tomatoes and about a tablespoon of tomatoe paste. For our tastes, 1 and 1/2 tablespoons of a good quality chili was plenty of heat. I make this when I know we are going to have a busy evening and it is a life saver.

  • 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!

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