Yields 7 cups; serves four to six.
3 Tbs. vegetable oil
1 medium onion, chopped
1 small green bell pepper, chopped
8 oz. button mushrooms (about ten medium-small)
2 cloves garlic
1 fresh jalapeño
2½ Tbs. chili powder
1 tsp. dried oregano
⅛ to ¼ tsp. cayenne; more to taste
1½ tsp. coarse salt; more to taste
Freshly ground black pepper
1 lb. ground turkey
1 can (29 oz.) tomato purée
1 can (14½ oz.) diced tomatoes, drained
1 can (15½ oz.) small white beans, rinsed and drained
1 to 2 tsp. balsamic vinegar
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. Serve immediately or let cool and refrigerate for up to two days.