POM Turkey Chili

Place oil in a Dutch oven or soup pot and heat until hot. Saut onion, bell pepper, chilies and garlic for 3 minutes.

Stir in broth and pomegranate juice; immerse cheesecloth bag in mixture. Stir in beans, tomato paste and seasonings. Bring mixture to a boil; reduce heat. Cover and simmer over low heat, uncovered, for 1 hour. Remove bay leaf and discard. Stir in turkey; simmer 3 minutes more. Remove cheesecloth bag and discard. Check seasoning. Sprinkle cheese over each serving. Refrigerate or freeze any leftovers in tightly sealed containers. Serve this pomegranate recipe.

*Tip: Chipotle chilies in adobo sauce are smoked jalapeño chilies with a sweet-hot smoky flavor. They come in small (usually 4-oz.) cans in the Hispanic food section of larger supermarkets. Freeze any remaining chilies and sauce from the can in a tightly sealed freezer container for future use.