What could be better than a steaming bowl
of chili...
...on a wintry day?Dried Cherry Chili
Makes 8 servings
2 c. lower-sodium chicken broth, divided
4 oz. dried tart cherries, chopped (3/4 c.)
1T. olive oil
1 T. chopped chopped garlic
1 lb. ground turkey
1 roasted red bell pepper, cut into 1/4 inch cubes
1 T. plus 1 t. chili powder
1 1/2 t. ground cumin
1 t. ground coriander
1 t. dried mustard
4 c. chopped fire-roasted tomatoes
1 (16 oz) can black beans
1/4 c. chopped cilantro
Heat 1 c. broth.
Place cherries in a small bowl.
Add hot broth and set aside.
Heat olive oil in a 4 qt. saucepan over medium heat.
Add onion;
saute 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.
Perhaps top it with sour cream or
grated cheddar cheese, or
maybe both?
If you really want a feast,also bake a skillet of
Sour Cream Corn Bread
It's enough to make you glad it's cold outside!
I'm linking this post to
Foodie Friday at Designs by Gollum
Tasty Tuesdays at 33 Shades of Green
What's Cooking Wednesday at Not So Homemade
All Things Inspired at All Things Heart and Home
