Dried Cherry Chili
Why I Love This Recipe
Relish Entertaining, "Super Bowls," Jan. 2008
I cheated on this by using dried cherry flavored craisins instead of the cherries. The cherries were twice as much money as the craisins for a smaller package. I like to add the craisins to salads anyway...so I like to have them in the pantry. I also used the higher fat turkey, and roasted my own red pepper, rather than buying jarred roasted peppers. Hunt's has their own version of fire roasted canned tomatoes now that are easier to find and cheaper than the Organic Glen Muir brand. The Hunt's were on sale this week, so I stocked up. Anything to save a buck these days. With all the spices, I really couldn't tell I was eating turkey and not beef.
Ingredients You'll Need
2 cups lower-sodium chicken broth, divided
4 ounces dried tart cherries, chopped (¾ cup)
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon fresh chopped garlic
1 pound ground turkey
1 roasted red bell pepper, cut into ¼-inch cubes
1 tablespoon, plus1 teaspoon, chili powder
1½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried mustard
½ teaspoon dried oregano
4 cups chopped fire-roasted tomatoes
1 (16-ounce) can black beans
¼ cup chopped cilantro
1. Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside.
2. Heat olive oil in a 4-quart saucepan over medium heat. Add onion; sauté about 5 minutes, until onion is soft. Add garlic; cook 1 minute. Do not brown garlic. Add turkey; cook until it is no longer pink.
3. Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook over medium-high heat, stirring occasionally, about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat; simmer, uncovered, about 5 minutes.
4. Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.
Per serving: 230 calories, 6g fat, 13g prot., 29g carbs., 6g fiber, 660mg sodium.
Questions, Comments & Reviews
Yes, I would make it again! Maybe when it's colder outside!
Thanks for the recipe.
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