 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This recipe, which I haven't made yet, comes from the Cherry Marketing Institute and is loaded with antioxidants. They recommend that you garnish with corn strips, red onion and avocado. It could be made vegetarian, and I'd like to try it with beef. I would increase the spices, too. Ingredients:
2 cups reduced-sodium chicken broth, divided |
4 ounces dried tart cherries, chopped (about 3/4 cup) |
1 tablespoon olive oil |
1 cup chopped onion |
1 tablespoon chopped fresh garlic |
2 teaspoons finely chopped jalapenos |
1 lb ground turkey |
1 roasted red pepper, cut into 1/4-inch cubes |
1 tablespoon chili powder |
1 teaspoon chili powder |
1 1/2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 teaspoon dried mustard |
1/2 teaspoon dried oregano |
4 cups chopped fire-roasted tomatoes |
1 (16 ounce) can black beans |
1/4 cup chopped cilantro |
Directions:
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 until onion is soft, about 5 minutes. Add garlic and jalapeno; cook 1 minute. Do not brown. 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.
|
|