Cherry Chili

The tangy sweetness of the cherries add flavor
to this hearty white bean and chicken version.
Serve with corn chips or corn bread.

Ingredients:
1 1/2 cups finely chopped celery
1 cup finely chopped onion
1 cup finely chopped green sweet pepper
3 cloves garlic, minced
1 tablespoon butter
2 15- to 16-ounce cans great Northern
or cannellini beans, rinsed and drained
2 14-ounce cans chicken broth
1 9-ounce jar Hot Cherry Salsa
3 cups cubed cooked chicken
2 teaspoons ground cumin
2 bay leaves
1/2 cup half-and-half
2 tablespoons cornstarch
Corn Bread

Directions:
In a 4-quart Dutch oven, cook celery, onion, sweet pepper
and garlic in hot butter over medium heat until tender.
Add beans, broth, 1 cup cherry salsa, chicken, cumin and bay leaves.
Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
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 and discard bay leaves.
Ladle chili into bowls and top with more salsa, if you like.
Serve with wedges of warm Corn Bread.