Cherry Chili

Cherry Chili

Courtesy of Cherry Marketing Institute 8 Servings • 10 Min. Prep Time • 30 Min. Cook Time • Corn bread Garden salad
Ingredients
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.

Nutrition:

Calories: 223; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 41mg; Total Carbs: 28g; Fiber: 5g; Sugar: 14g; Protein: 17g; Sodium: 448mg;