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2 cups lower-sodium chicken broth, divided
4 oz. dried tart cherries, chopped
1 Tbsp. olive oil
1 cup chopped onion
1 Tbsp. fresh chopped garlic
1 lb. ground turkey
1 roasted red bell pepper, cut into 1/4" cubes
1 Tbsp. plus 1 tsp., chili powder
1-1/2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried mustard
1/2 tsp. dried oregano
4 cups chopped fire-roasted tomatoes
1 (16-oz.) can black beans
1/2 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 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 the heat ans simmer, uncovered about 5 minutes.
Stir in beans, cilantro and cherry mixture. continue cooking until thoroughly heated.
Makes 8 servings.
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