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Cherry Chipotle Chili

Serves 4 to 6

Tangy-sweet cherries balance out the heat from the chipotle in this wonderful chili!

Ingredients

  • 2 Tablespoons olive oil
  • ½ pound ground chicken or pork
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 medium carrots diced
  • 1 medium white or yellow onion diced
  • 1 Tablespoon chopped garlic
  • 1 Tablespoon chilli powder
  • 28 ounces canned diced tomatoes
  • 2 cups pitted black cherries fresh or frozen
  • 2-3 large pieces chipotle chiles (from 1 can) diced, plus the sauce (use more to taste)
  • 2 bay leaves
  • ½ cup water
  • 15 ounces canned white beans rinsed and drained
  • ¼ cup plain yogurt for topping
  • Chopped fresh cilantro for topping

Instructions

  • In a large pot over medium heat, heat oil. Season the ground meat with salt and pepper and cook until browned, about 5 to 10 minutes. Stir to prevent ticking and burning.
  • Add carrots, onions, and garlic. Cook, stirring occasionally, until carrots soften, about 5 minutes. Stir in chilli powder until well combined.
  • Pour in the tomatoes, cherries, diced chipotle, bay leaves, and water. Mix together until the ingredients are venly distributed and bring to a boil. Once boiling, reduce heat and allow chilli to simmer, stirring just once or twice until the chili thickens. This will take about 10 to 15 minutes. Finally, add the beans and mix together, cooking for an additional 2 minutes.
  • Remove the bay leaves and discard. Add in the reserved chipotle sauce and give a final mix. Divide the chili among bowls and top each with some yogurt and cilantro. Serve warm, with cornbread or other desired accompaniment.

Notes

Adapted from Epicurious