Cherry Chili

Recipe courtesy of the Cherry Marketing Institute.

Recipe Ingredients:

4 ounces dried tart cherries, chopped (3/4 cup)
2 cups fat free low sodium chicken broth - divided use
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon fresh chopped garlic
1 pound lean ground turkey (7% fat Jennie O)
1 roasted red bell pepper, cut into 1/4-inchcubes
1 tablespoon plus 1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried mustard powder
1/2 teaspoon dried oregano
4 cups chopped fire-roasted tomatoes*
1 1/2 cups cooked black beans, or 1 (16-ounce) can, drained and rinsed
1/4 cup cilantro, chopped

Cooking Directions:

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-quart saucepan over medium heat. Add chopped onion and sauté for about 5 minutes or until onion is soft. Add garlic and cook 1 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 about 2 minutes.
4. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 minutes.
5. 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.

Makes 8 servings.

*Use Muir Glen canned fire-roasted tomatoes for optimum flavor; may used regular canned chopped tomatoes.

Nutritional Information Per Serving (1/8 of recipe): Calories: 223; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 41mg; Total Carbs: 28g; Fiber: 5g; Sugar: 14g; Protein: 17g; Sodium: 448mg.

Recipe and photograph courtesy of the Cherry Marketing Institute.