• 1 ½ lbs lean ground turkey
• 2 tbsp olive oil
• 1 cup onion, diced
• 1 green bell pepper, chopped
• 2 jalapeno pepper, julienne or diced
• 2 cloves garlic, pressed
• 1 tbsp brown sugar
• ¼ tsp black pepper
• ½ tsp cloves
• ½ tsp cumin
• 1 tsp oregano
• 2 tsp chili powder
• ¼ cup apple cider vinegar
• ½ cup Edmundo wine, (Moscato, Chablis or other sweet white wine)
• 1 medium can diced tomatoes, (15oz)
• ½ cup stuffed green olives, chopped
• ½ cup raisins
• ½ cup almonds, slivered or sliced and blanched
• 1 tbsp fresh cilantro, chopped (optional)

In a large skillet, sauté onion in olive oil over low heat until translucent. Add green pepper and garlic to onions, sauté for a few minutes. In a separate skillet cook meat until browned, flipping and chopping to make crumbles. Add meat and spices to veggies, stir to coat. Add liquids, olives, almonds and raisins, and simmer for an hour. Serve over rice and black beans with cilantro garnish.