Dried Cherry Chili - cooking recipe

Ingredients

2 cups reduced-sodium chicken broth, divided
4 ounces dried tart cherries, chopped (about 3/4 cup)
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon chopped fresh garlic
2 teaspoons finely chopped jalapenos
1 lb ground turkey
1 roasted red pepper, cut into 1/4-inch cubes
1 tablespoon chili powder
1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried mustard
1/2 teaspoon dried oregano
4 cups chopped fire-roasted tomatoes
1 (16 ounce) can black beans
1/4 cup chopped cilantro

Preparation

Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside.
Heat olive oil in a 4-quart saucepan over medium heat. Add onion; saute until onion is soft, about 5 minutes. Add garlic and jalapeno; cook 1 minute. Do not brown. Add turkey; cook until it is no longer pink.
Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook over medium-high heat, stirring occasionally, about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat; simmer, uncovered, about 5 minutes.
Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.