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Cherry Chili

Cherry Chili

YIELD: 8 servings

4 oz. dried tart cherries, chopped
2 cups fat-free low-sodium chicken broth, divided
1 Tbsp.
olive oil
1 cup
chopped onion
1 Tbsp.
fresh chopped garlic
1 lb.
lean ground turkey
roasted red bell pepper, cut into ¼” cubes
1 Tbsp. + 1 tsp. chili powder
1½ tsps.
ground cumin
1 tsp. ground coriander
1 tsp. dried mustard powder
½ tsp.
dried oregano
4 cups
canned chopped fire-roasted (or regular) tomatoes
1½ cups cooked black beans (or 1 16-ounce can, rinsed and drained)
¼ cup
cilantro, chopped

1. Heat 1 cup of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.

2. Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and saute for 5 minutes or until onion is soft. Add garlic and cook one minute longer. Do not brown garlic. Add turkey and cook until it is no longer pink.

3. Add roasted bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occasionally for 2 minutes. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for 5 minutes.

4. Stir in beans, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with additional salt if desired.
Recipe and Photos: Cherry Marketing Institute

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