Cherry Chipotle Chili

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

From the kitchen of Carly

Lean ground turkey simmers with carrots, onion, and tomatoes, then gets a sweet-spicy jolt from black cherries and chipotle peppers. The result is a complex, deeply satisfying chili that tastes nothing like what you'd expect, but everything like what you'll crave.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons extra-virgin olive oil
11/2 pound lean ground turkey
13/4 teaspoon salt (preferably kosher)
11/4 teaspoon freshly ground black pepper
12 medium carrots, diced
11 medium yellow onion, diced
11 tablespoon chopped garlic
11 tablespoon chili powder
11 can (28 ounces) diced tomatoes
12 cups pitted black cherries (fresh or frozen)
12 canned chipotle chiles, diced, plus sauce
12 bay leaves
11 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
11/4 cup nonfat plain Greek yogurt (optional)
1Chopped fresh cilantro (optional)

Instructions

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.