Dried Cherry Chili
- 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
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, divided
- 4 ounces dried tart cherries, chopped (¾ cup)
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon fresh chopped garlic
- 2 teaspoons finely chopped jalapeno
- 1 pound ground turkey
- 1 roasted red bell pepper, cut into ¼-inch cubes
- 1 tablespoon plus 1 teaspoon, chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried mustard
- 1/2 teaspoon dried oregano
- 4 cups chopped fire-roasted tomatoes
- 1 can (16-ounce) black beans
- 1/4 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.
