Health Minded Personal Chef and Nutritionist in New York City

I have been making turkey chili  at Luscious Organics for at least three years professionally. Every time I make it, I make it a little differently and I hope a little better. I've made three variations this week alone for three different clients and each one was better than the next.

I made some today for a client using chipolte peppers, a little of the chipolte sauce, tomatoes, onions, oregano, cumin and just a drop of cocoa powder (unsweetened). This evening, I made some for myself. I just had two bowls since it was so good.  Tonight I added some mole sauce, chili powder, curry powder, tomato sauce and of course those chipolte peppers. They are amazing, hot and sweet, just like I like my men :)

Here's a recipe of sorts, although its constantly changing.

2 tablespoons olive oil

1 small onion

4 cloves of garlic, crushed

1 tablespoon tomato paste

1 lb ground turkey

2 chipolte peppers chopped with the sauce they came in (I used Roland brand in a can)

1 12 ounce bottle dark beer (I used black and tan yueling)

2 tablespoons chocolate powder

1 tablespoons sesame seeds

3 tablespoons chili powder

3 tablespoons curry powder

A few hearty shakes of good quality oregano

1 can of diced tomatoes (about 16 ounces)

1 can kidney beans (organic, no salt if possible)

Directions:

Saute onion in olive oil. After 5 minutes or so, add tomato paste and chile. Break up ground turkey into onion and paste/chile. Brown turkey with olive oil. After turkey has been seared/browned, add beer. Allow to simmer with beer for about 8 minutes. Add spices and diced tomatoes continue to cook for 12-15 minutes. Add beans cook 3-5 minutes more. Serve with low fat (or non-dairy) sour cream, chopped cilantro and sharp cheddar cheese.