Recipe finder
Cherry Chili
- Makes: 8 servings
- Prep 25 mins
- Cook 25 mins
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
- 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.
- 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