Cherry Chipotle Chili

Name: Cherry Chipotle Chili
Yield: Makes 4 servings
Ingredients: 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)

Kerri ConanMakes 4 servingsSource

chili ground turkey carrot onion canned tomato cherry chipotle white bean yogurt main dinner gluten free nut free simmer self

Ingredients

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)

Method

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.