In large saucepan or Dutch oven, heat oil over medium-high heat. Add ground turkey, onion, jalapeño, chili powder, cumin, garlic, oregano and cayenne; salt and pepper to taste.
Cook and crumble until turkey is cooked through. Add 2½ cups vegetable juice, beans and tomatoes; salt and pepper to taste.
Bring to a simmer; reduce heat and simmer 10 minutes, stirring occasionally. Meanwhile, in small bowl, whisk together remaining ½ cup vegetable juice and corn starch. Stir into chili; simmer for 1 minute.
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