In a large pot, saut the bell pepper in olive oil. Then add the onions and the jalapeno pepper and cook until all ingredients are soft and onions are translucent.
Remove the sauted vegetables from the pot, set aside, and add some olive oil. Add the ground turkey and cook over medium heat until lightly browned. Drain off any fat.
Add the garlic, the McCormick mix, and flour to the turkey. Mix and heat for 2 minutes. Add 2 cups of stock and heat to a light boil.
While heating, add the mushrooms, tomatoes, and white beans. Add back in the peppers and onions.
When the mixture begins to slightly boil, reduce the heat to low and cover. Cook for 10-15 minutes. While cooking, add the green onions and the cilantro. Adjust for taste with seasonings.
Add in chunks of leftover turkey meat and heat through. Add additional stock if needed.
Looks like thick / chunky chili.
Tip: I like to mound chili on top of cooked pasta shells in a bowl. Top with cheese and heat in a microwave for 40 seconds.
