Nutrition per serving may change if servings are adjusted.
1 tablespoon olive oil
1 pound uncooked ground turkey breast
2½ cups coarsely chopped red and/or green bell peppers (2 large)
1 cup chopped onion (1 large)
½ cup chopped celery (1 stalk)
2 cloves garlic, minced
2 (14.5 ounce) cans 50%-less-sodium beef broth
1 (15 ounce) can no-salt-added red kidney beans, rinsed and drained
3 tablespoons no-salt-added tomato paste
2 tablespoons packed brown sugar (see Tip)
1 tablespoon chili powder
2 teaspoons finely chopped canned chipotle chile peppers in adobo sauce (see Tip)
1 teaspoon ground cumin
2 cups cooked brown rice
Grated Cheddar cheese (optional)
Heat oil in a large saucepan over medium-high heat. Add turkey, bell peppers, onion, celery and garlic; cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain, if needed.
Stir broth, kidney beans, tomatoes, tomato paste, brown sugar, chili powder, chile peppers and cumin into meat mixture in large saucepan. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Stir in brown rice. Cook, uncovered, 10 to 15 minutes more or until desired consistency. If desired, sprinkle individual servings with Cheddar cheese.
Tips: We do not recommend using sugar substitutes for this recipe.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.