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Cherry Chili

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Cherry Chili

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  • Makes: 8 servings
  • Prep 25 mins
  • Cook 25 mins

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Ingredients

  • 1 tablespoon butter
  • 1 1/2 cups finely chopped celery
  • 1 cup finely chopped onion
  • 1 cup finely chopped green sweet pepper
  • 3 cloves garlic, minced
  • 2 15 - 16 - ounce can great Northern or cannellini beans, rinsed and drained
  • 2 14 - ounce can chicken broth
  • 1 9 - ounce jar Cherry Republic Hot Cherry Salsa® or 1 cup desired purchased salsa
  • 3 cups cubed cooked chicken or turkey
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 1/2 cup half-and-half, light cream, or whipping cream
  • 2 tablespoons cornstarch
  • Salt
  • Ground black pepper
  • Cherry Republic Hot Cherry Salsa® or 1 cup desired purchased salsa (optional)
  • Sliced green onions (optional)

Directions

  1. In a 4-quart Dutch oven, melt butter over medium heat. Add celery, onion, sweet pepper and garlic; cook until tender. Add beans, broth, 1 cup cherry salsa, chicken, cumin and bay leaves. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
  2. In a screw-top jar combine cream and cornstarch. Cover and shake well; stir into chili. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and black pepper. To serve, remove bay leaves; discard. Ladle chili into bowls and top with additional salsa and sliced green onions, if you like. Makes 8 servings.

Nutrition Facts

(Cherry Chili)

Servings Per Recipe 8, fiber (g) 7, pro. (g) 22, vit. C (mg) 19, cal. (kcal) 288, vit. A (IU) 534, Fat, total (g) 11, sodium (mg) 951, carb. (g) 25, iron (mg) 3, sat. fat (g) 4, calcium (mg) 141, chol. (mg) 57

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