Cherry Chipotle Chili

Let's get weird with it!

In assessing our pantry, I came upon a can of cherries. I thought, maybe the internet has some ideas on how to make a savory dinner using cherries. It's the internet, of course it did. It happened to be a meat dish, but we know that's not a hard obstacle to overcome.

What I changed:

  • Reduced the amount of oil

  • Didn't include ground turkey

  • Used crushed tomatoes instead of diced

  • Used black-eyed peas instead of navy beans

  • Left out S&P

Cherry Chipotle Chili

Source: Epicurious | Serves: 4 | Time: ~30 min


1 tbsp vegetable oil

2 medium #carrots, diced

1 medium yellow onion, diced

1 tbsp chopped garlic

1 tbsp chili powder

1 can (28 oz) crushed #tomatoes

1 can (15 oz) pitted #cherries, drained and rinsed

2 chilis in adobo sauce, diced, plus sauce (I did about 2 tbsp sauce)

2 bay leaves

2 cans (15 oz) black-eyed peas

Optional Topping

1/2 cup nonfat plain Greek yogurt blended with a 1/2 tbsp of lemon juice as a sour cream topping

If you're vegan and have cashews or avocado on, easy enough to have a crema that way

Cilantro (I don't have any on hand BLERG)


In a large pot, heat oil over medium-high heat. Add carrots, onion, and garlic. Cook, stirring occasionally, until carrots soften, 3 to 5 minutes.

Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil.

Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes.

Add black-eyed peas and cook 2 minutes.

Flavor with chipotle sauce to taste. Remove bay leaves.

Divide chili among 4 bowls. Top each with yogurt sour cream or your own vegan crema and/or cilantro.

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