Serves: 8
Total Calories: 615
1. In large saucepan combine beans and 3 cups cold water. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain. Rinse. Return beans to saucepan. Add 3 cups fresh water. Bring to boiling. Reduce heat. Simmer, covered, about 1 hour or until beans are tender. Drain.*
2. In 4- to 5-quart crockery cooker place celery, onion and garlic.
3. In large skillet quickly brown turkey, half at a time, in hot oil. Drain off any fat. Place turkey on vegetables in crockery cooker. Sprinkle with KELLOGG'S SMART START HEALTHY HEART cereal, chipotle peppers, oregano and cumin.
4. Pour tomato sauce, undrained tomatoes and broth over mixture in crockery cooker. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Ladle into serving bowls. Top with tomatoes and sour cream, if desired.
*Note: Save time by using 1 (15-oz) can red beans or kidney beans, rinsed and drained, in place of the dry red beans. When using canned beans, omit step 1 in the directions. Although higher in sodium, canned beans save time and provide plentiful fiber and protein.
This Red Bean And Turkey Chipotle Chili recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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