Cherry Chili
Courtesy of Cherry Marketing Institute 8 Servings • 10 Min. Prep Time • 30 Min. Cook Time • Corn bread Garden saladIngredients |
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4 oz. dried tart cherries, chopped (3/4 c.) |
2 c. fat free low sodium chicken broth, divided |
1Tbsp. olive oil |
1 c. chopped onion |
1 Tbsp. fresh chopped garlic |
1 lb. lean ground turkey (7% fat Jennie O) |
1 roasted red bell pepper, cut into 1/4 in.cubes |
1 Tbsp. PLUS 1 tsp. chili powder |
1-1/2 tsp. ground cumin |
1 tsp. ground coriander |
1 tsp. dried mustard powder |
1/2 tsp. dried oregano |
4 c. chopped fire-roasted tomatoes(see below) |
1-1/2 c. cooked black beans (or 1 16 oz. can, rinsed and drained) |
1/4 c. cilantro, chopped |
Directions:
1. Heat 1 c. 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 sauté for about 5 min. or until onion is soft. Add garlic and cook 1 min. 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 about 2 mins. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 min.
4. Stir in beans, cherries and cilantro. Continue cooking for an additional 2 min. or until mixture is just heated through. Season with additional salt if desired.
*Used Muir Glen canned fire-roasted tomatoes for optimal flavor; may used regular canned chopped tomatoes.