I developed this recipe for a Manhattan brewery/restaurant, where we made gallons of it each day. The addition of the cocoa powder was suggested by one of my wonderful Mexican line cooks, since unsweetened chocolate is a common ingredient in the wonderful chili-based sauces of his homeland. The gentle flavors of this chili work best with poultry, and you could substitute ground chicken if you prefer.

Food Editor's Note: This chili is good! I am a red meat kind of person, so I hesitated to try a chili made with turkey, but it was truly just as flavorful as one made with ground beef. The chili looks good too, with the light-colored beans and the red and green peppers, along with the fresh garnishes. This is a low-fat, one-bowl meal that should be made in advance, so it is perfect for entertaining a hungry group. I'd say the spiciness factor is moderate, so increase the amounts of chili powder, cumin, jalapeno, and black pepper to add more zip. I used garbanzo, great northern, and organic red beans, but Lisa says that you can "use any combination that provides some contrast in color and texture...Chick peas, pigeon peas, red or white kidney beans, pinto beans, great northern beans, and cannellini are all great - even black beans would be yummy."

We eat lots of chicken in our family, but sometimes we just want a change.  When I found that our local Trader Joe's sells single, bone-in, kosher turkey breasts, I knew this would be the foundation of a new entrée for us.  This recipe is a variation of one I found on the Internet that immediately caught my attention because of its ease of preparation, healthfulness, and combination of vegetables and flavors.  It certainly met my expectations and more.  This is really easy to make and, if you take a little care in slicing the turkey and placing everything on a nice platter, it looks just beautiful.  This can be a special family dinner or a wonderful company dish.  It is also perfect for Passover, even a seder, as there are no ingredients that are forbidden on that holiday.  And, the leftovers are wonderful cold or at room temperature in a sandwich or salad.  Just about the perfect main course!  I have served it with Couscous with Dried Fruits and Pistachios and it was a delicious, healthy, easy, and beautiful dinner.  I have also used up to a 3 1/2 pound turkey breast with the same amount of vegetables and other ingredients and it was just fine.  If you'd like additional glaze for a larger breast, you could use some additional balsamic vinegar and some chicken stock when deglazing the pan.