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Serves four to six.Yields 7 cups.
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
how to make
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.
From Fine Cooking 49, pp. 82c
photo: Scott Phillips
