Dried Cherry Chili

cherry chili
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 25 mins

This recipe, courtesy of the Cherry Marketing Institute, is loaded with antioxidants. Garnish with corn strips, red onion and avocado. For more information on all things cherry, go to choosecherries.com


2cups reduced-sodium chicken broth, divided
4ounces dried tart cherries, chopped (¾ cup)
1tablespoon olive oil
1cup chopped onion
1tablespoon fresh chopped garlic
2teaspoons finely chopped jalapeno
1pound ground turkey
1-- roasted red bell pepper, cut into ¼-inch cubes
1tablespoon plus 1 teaspoon, chili powder
1 1/2teaspoons ground cumin
1teaspoon ground coriander
1teaspoon dried mustard
1/2teaspoon dried oregano
4cups chopped fire-roasted tomatoes
1can (16-ounce) black beans
1/4cup chopped cilantro


  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.

Nutritional Info *per serving

  • Calories 270
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 4g
  • Cholesterol 45mg
  • Sodium 540mg
  • Potassium 330mg
  • Carbohydrate 29g
  • Fiber 5g
  • Sugars 15g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 70%
  • Calcium 8%
  • Iron 15%