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Turkey Cherry Chili

Makes about 8 servings

2 cups low-sodium chicken broth, divided (you can also use 1 cup water and 1 cup broth)
1/2 cup unsweetened dried tart cherries
1 tablespoon olive oil
1 cup chopped onion
1 medium red bell pepper, seeded and diced
1 pound ground turkey
1/2 medium jalapeño chile pepper, seeded and finely chopped
1 teaspoon garlic powder
2 teaspoons chili powder
11/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
2 (16-ounce) cans fire roasted diced tomatoes
2 cups cooked black beans
1/4 cup chopped fresh cilantro

1. In a small saucepan, heat 1 cup of the broth. Add cherries, turn off heat, and set aside.

2. Heat olive oil in a large stockpot over medium heat. Add onion and red bell pepper; sauté until onion is soft, about 5 minutes.

3. Add turkey; cook until no longer pink.

4. Stir in jalapeño; cook 1 minute.

5. Stir in spices, and cook another few minutes.

6. Add tomatoes, beans, and remaining broth; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes.

7. Stir in cilantro. Continue cooking until thoroughly heated.


Per serving:
216 Calories
7g Fat (2g sat)
17g Protein
22g Carbohydrates
5g Sugar
5g Dietary Fiber
45mg Cholesterol
193mg Sodium



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