Close
Prep Time:35 minsAdditional Time:55 minsTotal Time:1 hr 30 minsServings:6Yield:9 cupsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:55 minsTotal Time:1 hr 30 minsServings:6Yield:9 cups
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil1pounduncooked ground turkey breast2 1/2 cups coarsely chopped red and/or green bell peppers (2 large)1cupchopped onion (1 large)½cupchopped celery (1 stalk)2clovesgarlic, minced2(14.5 ounce) cans50%-less-sodium beef broth1(15 ounce) canno-salt-added red kidney beans, rinsed and drained3tablespoonsno-salt-added tomato paste2tablespoonspacked brown sugar (see Tip)1tablespoonchili powder2teaspoonsfinely chopped canned chipotle chile peppers in adobo sauce (see Tip)1teaspoonground cumin2cupscooked brown rice1sliceGrated Cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
1pounduncooked ground turkey breast
2 1/2 cups coarsely chopped red and/or green bell peppers (2 large)
1cupchopped onion (1 large)
½cupchopped celery (1 stalk)
2clovesgarlic, minced
2(14.5 ounce) cans50%-less-sodium beef broth
1(15 ounce) canno-salt-added red kidney beans, rinsed and drained
3tablespoonsno-salt-added tomato paste
2tablespoonspacked brown sugar (see Tip)
1tablespoonchili powder
2teaspoonsfinely chopped canned chipotle chile peppers in adobo sauce (see Tip)
1teaspoonground cumin
2cupscooked brown rice
1sliceGrated Cheddar cheese
DirectionsHeat 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.TipsTips: 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.Originally appeared: Diabetic Living Magazine
Directions
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.TipsTips: 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.
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
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.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)306Calories4gFat40gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
