Dried Cherry Chili
Dried Cherry Chili
Yummy! The cherries add a nice sweetness to the spiciness of the chili.
Author: Jill Wilkes
Recipe type: Soup
Ingredients
- 1 14 oz can Chicken Broth, divided
- 1 ½ cups Great Lakes Dried Cherries
- 1 Tablespoon Olive Oil
- 1 Sweet Gusto Onion, diced
- 3 Garlic Cloves, minced
- 1 large jalapeno pepper, diced
- 1 red pepper, diced
- 1 ½ lb Ground Turkey, (Jennie-o lean)
- 2 Tablespoons Chili Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Mustard
- ½ teaspoon Dried Oregano
- 2 14 oz cans Fire Roasted Tomatoes
- 2 cans Black Beans, drained and rinsed
- ¼ cup Chopped Cilantro
Instructions
- Heat 1 cup of chicken broth. Place cherries in a small bowl. Add hot broth and set aside. Heat olive oil in a 4 quart pan over medium heat. Add onion, garlic, jalapeno and red pepper. Sauté for 5 minutes. Add turkey and cook until it is no longer pink. Drain if necessary. Add chili powder, cumin, mustard and oregano. Cook over medium high heat, stirring occasionally, about 2 minutes. Add tomatoes and remaining broth, bring to a boil. Reduce heat and simmer for about 10 minutes. Stir in beans, cilantro and cherry mixture. Cook until heated through. Serve.
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