Dried Cherry Chili

2 cups chicken broth, divided
4 oz (3/4 cup) dried cherries
1 T olive oil
1 cup chopped sweet onion
1 T crushed garlic
1 lb ground turkey or hamburger (double spices if using hamburger)
1 roasted red bell pepper cut into 1/4" cubes
4 t chili powder
1 1/2 t cumin
1 t corriander
1 t dried mustard
1/2 t oregano
4 cups canned chopped fire roasted tomatoes
1 16 oz can black beans

Heat one cup of chicken broth, add cherries, and set aside. Heat oil in large kettle. Add onions and saute until soft (about 5 minutes). Add garlic and cook 1 minute. Add ground turkey or hamburger and cook until browned. Add red bell pepper and spices. Cook over medium heat for 2 minutes. Add tomatoes and remaining cup of broth. Bring to a boil, reduce heat and simmer uncovered 5 minutes. Stir in beans and the cherries soaked in broth. Cook until heated.

Serve warm. Garnish with tortilla strips, chopped onion, chopped avocado, and/or chopped cilantro. Serves 8. (Thanks to our great-niece Laura for this delicious recipe!)