Cherry Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 c. (4 oz.) dried tart cherries, chopped
2 c. low-sodium chicken broth, divided
1 tbsp. olive oil
1 c. chopped onion
1 tbsp. fresh chopped garlic
1 lb. lean ground turkey
1 red bell pepper
1 tbsp. and 1 tsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried mustard powder
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
4 (15-oz.) cans chopped fire-roasted* tomatoes
1 1/2 c. cooked black beans (or 1 16-oz. can, rinsed and drained)
1/4 c. cilantro, chopped
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Directions: |
Directions:1) To roast bell pepper, slice pepper in half and remove seeds and membrane. Place cut side down on a foil lined baking sheet. Broil in oven until skin begins to blacken. Remove from oven and immediately place in covered container. After about 10 minutes the skin should peel away easily. Chop pepper into 1/4-inch cubes and reserve for recipe.
2) Heat one cup of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.
3) Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and saute for about 5 minutes or until onion is soft.
4) Add garlic and cook 1 minute longer. Do not brown garlic.
5) Add turkey and cook until it is no longer pink.
6) Add roasted bell pepper and spices. Cook mixture over medium-high heat, stirring occasionally for about 2 minutes.
7) Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 minutes.
8) Stir in beans, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. |
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Personal
Notes: |
Personal
Notes: My friend Laura shared this recipe with me and I tweaked it just a bit. It is award winning on two different continents!
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