Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 6 cloves of garlic, minced
• 2 medium red bell peppers, seeded and diced
• 2 pounds of ground turkey
• 2 teaspoons kosher salt
• 3 tablespoons light ancho chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried whole Mexican oregano
• ¼ teaspoon cayenne powder
• ½ teaspoon cinnamon
• 2 – 15 oz. cans pinto beans, drained and rinsed
• 1 – 28 oz. can diced tomatoes in juice
• 3 cups chicken or turkey stock or 3 cups low sodium chicken broth
• 3 T. cocoa powder
• 1 teaspoon agave nectar
• enough water to make a paste with the cocoa powder

Instructions

1. Heat oil in a 6 – 8 quart heavy bottom stock pot over medium heat until hot but not smoking. Sautee onion, garlic, and bell pepper until soft, about 8 – 10 minutes. Add turkey and salt. Sauté until cooked through, breaking apart large pieces. Add chili powder, cumin, oregano, cayenne powder, and cinnamon. Mix well and cook for another 5 minutes until flavors begin to permeate mixture. Add pinto beans, tomatoes, and stock. Bring to a boil. Mix cocoa powder and agave with enough water to form a thick paste. Stir into chili until dissolved. Reduce to a simmer and cook uncovered for 1 hour, stirring occasionally, or until desired consistency is reached.
2. Serve as is or with your favorite chili toppings.

Ingredients

• 1 tablespoon unsalted butter
• 1 1/2 cups stone-ground cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 1/2 cups buttermilk
• 1 teaspoon agave nectar
• 2 tablespoons unsalted butter

Instructions

1. Preheat the oven to 450°F. Grease a 10-inch cast iron skillet with one tablespoon of unsalted butter, leaving any excess in the pan. Place it in the oven and let it preheat.
2. In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk and agave.
3. Make a well in the middle of the dry ingredients. Add the wet ingredients to the dry ones and whisk thoroughly. In the microwave, melt the remaining butter and whisk into your batter.
4. Carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Don’t worry if some of the butter looks burnt. It will be just fine. Pour the batter into the skillet – it will sizzle. That’s what you want.
5. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from oven and serve in wedges.