cherry chili

Cherry Chili

This recipe is courtesy of Judy Izard from Traverse City. Izard owns Peppercorn, a downtown Traverse City shop featuring brightly colored cookware, kitchen gadgets and bags and jars of specialty foods line the shelves—all fairly calling out to be used in a warm, yummy-scented kitchen.


  • 2 cups fat-free, low-sodium chicken broth
  • 4 ounces (3⁄4 cup) Benjamin Twiggs dried cherries, chopped
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1 tablespoon fresh garlic, chopped
  • 1 pound ground turkey (Judy uses Duerksen ground turkey, raised in Mancelona)
  • 1 roasted red bell pepper cut into 3⁄4-inch cubes
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 1⁄2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon Old Beck Classic Sharp Mustard
  • 1⁄2 teaspoon dried oregano
  • 4 cups fire roasted tomatoes, chopped
  • 11⁄2 cups cooked black beans (or 16-ounce can, rinsed and drained)
  • 1⁄4 cup (+ more for garnish) cilantro, chopped
  • 2–4 tablespoons Volcano Sauce (made in Kingsley)
  • Salt and pepper to taste
  • Sour cream (or Greek yogurt), for garnish
  • Grated sharp cheddar cheese, for garnish


Heat 1 cup of broth. Place Benjamin Twiggs cherries in small mixing bowl; add hot broth, and set aside. Heat olive oil in 4-quart saucepan over medium heat. Add onions, and sauté for 5 minutes or until soft. Add garlic, and cook 1 minute longer, without browning garlic. Add turkey and cook until it is no longer pink. Add roasted red bell pepper, chili powder, cumin, coriander, Old Beck Classic Sharp Mustard, and oregano. Cook mixture over medium-high heat, stirring occasionally for about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat, and simmer uncovered for about 5 minutes. Stir in beans, Volcano Sauce, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with salt and pepper. Serve with garnishes.