Turkey and Brown Rice Chili

Servings: 6 (1 1/2 cups each)
Carb. Pet Serving: 40 g
Prep: 35 min
Cook: 55 min

1 tbs olive oil
1 lb uncooked ground turkey breast
2 1/2 cups coarsely chopped red and/or green sweet peppers
1 cup chopped onion
1/2 cup chopped celery
2 cloves minced garlic
2 14.5-ounce cans 50%-less-sodium beef broth
1 15-ounce can no-salt-added red kidney beans, rinsed and drained
1 14.5-ounce can no-salt-added fire-roasted diced tomatoes, undrained
3 tbs no-salt-added tomato paste
2 tbs packed brown sugar
1 tbs chili powder
1 tsp ground cumin
2 cups cooked brown rice
Shredded cheddar cheese (optional)

1. In a 4 to 5-quart Dutch oven, heat oil over medium-high heat. Add turkey, sweet peppers, onion, celery, and garlic; cook until meat is browned, using a wooden spoon to break up meat as it cooks. Drain if needed.

2. Stir broth, kidney beans, tomatoes, tomato paste, brown sugar, chili powder, and cumin into meat mixture in Dutch oven. 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 cheese.

Per Serving:
306 calories
4 g total fat (1 g saturated fat)
37 mg sodium
40 g carb (9g fiber, 11 g sugars)

*From Diabetic Living Magazine