RECIPE: HEALTHY CHILI

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After being spoiled by quite a few days of warm weather, it looks like we have a chilly upcoming week in New York, and what's better than an excuse to make one last chili (no pun intended) batch of the season? I have been adjusting this recipe for years, and here is my current incarnation. The great thing about chili is that you can throw nearly anything in there--or omit anything, for that matter--and it still feels like an indulgent comfort food. That includes the turkey, so just omit for a vegan/vegetarian version. I love this opportunity to use lots of healthy, antioxidant rich veggies and spices. With the rainbow of peppers, squash and tomatoes, it looks pretty damn beautiful in the bowl. This makes a huge pot, I usually freeze half and have about 6-8 bowls worth of the unfrozen half. The leftovers definitely get even better over time. No worries if you're missing a few of the ingredients, or if you're a terrible cook--it's hard to screw this one up. All ingredients are organic and can be found at Whole Foods.

  • 1 tablespoon coconut or olive oil
  • 1 large green pepper, diced
  • 1 large red pepper, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1 zucchini squash, diced
  • 1 yellow squash, diced
  • 3 tablespoons pickled jalepeno, minced
  • 2-3 tablespoons finely grated turmeric root (optional)
  • 1 large yellow onion, diced
  • 2 tablespoons garlic, minced
  • 1 pound lean ground organic, pasture-raised turkey  
  • 2 tbsp granulated onion
  • 2 tbsp granulated garlic
  • 1 tbsp chili powder (omit if you don't like it spicy, or add another for extra heat)
  • 2 tbsp turmeric
  • 2 tbsp smoked paprika
  • 2 tbsp cacao or cocoa powder
  • 1 tsp ground cumin
  • 2 tsp cayenne pepper
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 3 (14.5-ounce) cans diced tomatoes
  • 1-2 tablespoons tomato paste
  • 2-3 tablespoons jalapeno juice from jar (leave out for mild chili)
  • ½ cup chicken or vegetable stock
  • 2 (15.5-ounce) can pinto beans, with juice
  • 2 (15.5-ounce) can kidney beans, with juice
  • ½ cup red wine 
  • 1 avocado

In large stock pot over high heat, heat oil. Add peppers, squash, jalapeno, onion and grated turmeric (if using) and cook until onions caramelized, about 5 minutes. Add garlic and saute one minute. Add turkey and stir gently. Cook until turkey is slightly browned and cooked through, about 7 to 10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cacao, cumin, turmeric, cayenne, salt and pepper and cook for 1 minute. Add in tomatoes and 1 tbsp tomato paste and stir for 2 minutes. Stir in wine, juice and chicken stock. Add beans, lower heat and simmer for 2-4 hours. Add 1 additional tbsp tomato paste if soupy (though it will thicken when refrigerated), or more broth if too thick. If desired, stir in several more tablespoons of wine and 1 additional tablespoon cacao/cocoa several minutes before serving, and add sliced avocado on top if desired.