Cherry Chili

By seamline

Midwest Living

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)

Preparation

Step 1

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.