You are here: Home » Recipes » Dried Cherry Chili Dried Cherry Chili Recipe by Cherry Marketing Institute Yield 8 servings Prep 5 mins Cook 25 mins Dried cherries add a faint sweet tempering to a robust turkey chili. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This recipe, courtesy of the Cherry Marketing Institute, is loaded with antioxidants. Garnish with corn strips, red onion and avocado. For more information on all things cherry, go to choosecherries.com Ingredients 2 cups reduced-sodium chicken broth, divided4 ounces dried tart cherries, chopped (¾ cup)1 tablespoon olive oil1 cup chopped onion1 tablespoon fresh chopped garlic2 teaspoons finely chopped jalapeno1 pound ground turkey1 roasted red bell pepper, cut into ¼-inch cubes1 tablespoon plus 1 teaspoon, chili powder1 1/2 teaspoons ground cumin1 teaspoon ground coriander1 teaspoon dried mustard1/2 teaspoon dried oregano4 cups chopped fire-roasted tomatoes1 can (16-ounce) black beans1/4 cup chopped cilantro Instructions Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside. Heat olive oil in a 4-quart saucepan over medium heat. Add onion; sauté until onion is soft, about 5 minutes. Add garlic and jalapeno; cook 1 minute. Do not brown. Add turkey; cook until it is no longer pink. Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook over medium-high heat, stirring occasionally, about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat; simmer, uncovered, about 5 minutes. Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.