Dried Cherry Chili
2 cups lower-sodium chicken broth, divided
4 ounces dried tart cherries, chopped (3/4 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 plus 1 teaspoon chili powder
1 ½ 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 (I left this out because I couldn't find any)
Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside. 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.
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.
Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.