Cherry Chili Recipes

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DRIED CHERRY CHILI



Dried Cherry Chili image

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.

Provided by firefly68

Categories     Poultry

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside.
  • 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.
  • 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.
  • Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.

CHERRY CHIPOTLE CHILI



Cherry Chipotle Chili image

Provided by Kerri Conan

Categories     Bean     Poultry     Tomato     turkey     High Fiber     Dinner     Lunch     Cherry     Summer     Healthy     Chile Pepper     Self

Yield Makes 4 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1/2 pound lean ground turkey
3/4 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
2 medium carrots, diced
1 medium yellow onion, diced
1 tablespoon chopped garlic
1 tablespoon chili powder
1 can (28 ounces) diced tomatoes
2 cups pitted black cherries (fresh or frozen)
2 canned chipotle chiles, diced, plus sauce
2 bay leaves
1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
1/4 cup nonfat plain Greek yogurt (optional)
Chopped fresh cilantro (optional)

Steps:

  • In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.

CHERRY CHICKEN CHILI RECIPE



Cherry Chicken Chili Recipe image

Provided by suzygav

Number Of Ingredients 18

1/8 -1/8 cup canola oil
1 -1 Medium Onion Diced
2 -2 Cup Celery Diced
1 -1 Medium Green Pepper Diced
1 -1T Garlic Minced
1 -1 Bay Leaf
1/4 -1/4 t Chipotle Powder
1 -1 t Ground Cumin
1 -1 t salt
1 -1 t pepper
1 -1 T Paprika
1 -1 t Onion Powder
3 -3 15 oz. cans of white beans
1 -1 quart chicken stock
2 -2 17 oz. jars of cherry salsa (I used one hot and one mild and ordered them thru Cherry Republic.com)
1.25 -1.25 lb cooked diced chicken (I used like 1.5 lbs)
1 1/2 -1 1/2 cup Half and Half
1/4 -1/4 cup potato starch (I used corn starch, think it is the same)

Steps:

  • -saute onion, celery and green pepper in oil for 5 min over Medium -add garlic, stir for 30 secs -Add all spices and continue to stir until spices are mixed well -Add beans, chicken stock, salsa and cooked chicken -Add Half and Half -Bring to a simmer -Combine starch with 1 cup of water and whip until lump free -Whisk slowly into chili -Bring to a simmer and allow to simmer for 20 mins, stir often MAKES 2.5 QUARTS (it fed about 7-8 of us) One thing...at first it was too liquidy so I added more starch/water. This helped thicken it.

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