Chili

My friend Louann gave me a new recipe for chili and it was delicious. The significant differences between this recipe and my traditional chili recipe are that it uses ground turkey, dried cherries, black beans, roasted peppers and roasted tomatoes. Very tasty!

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.