Yield: 6 -8 servings
I have my friend Emily and the Cherry Marketing Institute to thank for this recipe! If you like, you may substitute ground chicken for the turkey. You could also used cooked chicken or turkey. If you go this route, simply add the cooked meat to the pot in step 3, along with the tomatoes and broth. If you want to add some heat, chili (Sriracha) sauce makes a nice addition!
- 2 cups lower sodium chicken broth
- 4 ounces dried tart cherries, chopped
- 1 tbs. olive oil
- 1 cup chopped onion
- 1 tbs. fresh chopped garlic
- 1 lb. ground turkey
- 1 roasted red bell pepper, cut into ¼-inch cubes
- 2 tbs. chili powder
- 1 ½ tsp. ground cumin
- 1 tsp. coriander
- 1 tsp. dried mustard
- 1 tsp. oregano
- 4 cups chopped fire-roasted tomatoes
- 1 (16 oz.) can black beans
- ¼ cup chopped cilantro
- Heat 1 cup of broth. Place cherries in small bowl, add hot broth and set aside.
- Heat olive oil in a 4 qt. 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 a boil. Reduce heat; simmer uncovered, about 5 minutes.
- Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.
Source: Cherry Marketing Institute