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Courtesy of Cherry Marketing Institute
Serve With:Servings: 8
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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+ 4 oz. dried tart cherries, chopped (3/4 c.)
+ 2 c. fat free low sodium chicken broth, divided
+ 1Tbsp. olive oil
+ 1 c. chopped onion
+ 1 Tbsp. fresh chopped garlic
+ 1 lb. lean ground turkey (7% fat Jennie O)
+ 1 roasted red Bell pepper, cut into 1/4 in.cubes
+ 1 Tbsp. PLUS 1 tsp. chili powder
+ 1-1/2 tsp. ground cumin
+ 1 tsp. ground coriander
+ 1 tsp. dried mustard powder
+ 1/2 tsp. dried oregano
+ 4 c. chopped fire-roasted tomatoes+ (see below)
+ 1-1/2 c. cooked black beans (or 1 16 oz. can, rinsed and drained)
+ 1/4 c. cilantro, chopped
What to do:
1. Heat 1 c. of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.
2. Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and sauté for about 5 min. or until onion is soft. Add garlic and cook 1 min. longer. Do not brown garlic. Add turkey and cook until it is no longer pink.
3. Add roasted Bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occasionally for about 2 mins. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 min.
4. Stir in beans, cherries and cilantro. Continue cooking for an additional 2 min. or until mixture is just heated through. Season with additional salt if desired.
*Used Muir Glen canned fire-roasted tomatoes for optimal flavor; may used regular canned chopped tomatoes.
Calories: 223; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 41mg; Total Carbs: 28g; Fiber: 5g; Sugar: 14g; Protein: 17g; Sodium: 448mg;