Servings: 8
Prep Time: 10 Min.
Cook Time: 30 Min.

+ 4 oz. dried tart cherries, chopped (3/4 c.)
+ 2 c. fat free low sodium chicken broth, divided
+ 1Tbsp. olive oil
+ 1 c. chopped onion
+ 1 Tbsp. fresh chopped garlic
+ 1 lb. lean ground turkey (7% fat Jennie O)
+ 1 roasted red bell pepper, cut into 1/4 in.cubes
+ 1 Tbsp. PLUS 1 tsp. chili powder
+ 1-1/2 tsp. ground cumin
+ 1 tsp. ground coriander
+ 1 tsp. dried mustard powder
+ 1/2 tsp. dried oregano
+ 4 c. chopped fire-roasted tomatoes+ (see below)
+ 1-1/2 c. cooked black beans (or 1 16 oz. can, rinsed and drained)
+ 1/4 c. cilantro, chopped

1. Heat 1 c. of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.
2. Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and sauté for about 5 min. or until onion is soft. Add garlic and cook 1 min. longer. Do not brown garlic. Add turkey and cook until it is no longer pink.
3. Add roasted bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occasionally for about 2 mins. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 min.
4. Stir in beans, cherries and cilantro. Continue cooking for an additional 2 min. or until mixture is just heated through. Season with additional salt if desired.

*Used Muir Glen canned fire-roasted tomatoes for optimal flavor; may used regular canned chopped tomatoes.

Calories: 223;   Total Fat: 6g;   Saturated Fat: 2g;   Cholesterol: 41mg;   Total Carbs: 28g;   Fiber: 5g;   Sugar: 14g;   Protein: 17g;   Sodium: 448mg;