Sunday, August 28, 2011

Cherry-Chipotle Chili

"Cherries are rich in anthocyanins, which can jump-start your immune system and mop up free radicals."

Cherry-Chipotle Chili
serves 4
(recipe found in Self Magazine August 2011)

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

1. In a large pot, heat oil over medium-heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes.

2. 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.

3. Reduce to simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste.

4. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tbsp yogurt and garnish with cilantro, if desired, before serving.

Karl's reaction - "Whoaaaaa, this is hot!! Mouth is on fire!! Burn. Burn. Burn. It's different babe. I think if the spice was taken down a few notches, it'd be real good."

My take - Yeah, I went a little wild with the chipotle chilies. I never cooked with them before and didn't realize how hot they really are. Also, the grocery store didn't have frozen cherries so I had to take the pits out of fresh cherries, which was a HUGE pain. This tasted really good heated up the next day!


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