Red Bean and Turkey Chipotle Chili

INGREDIENTS

• 3/4 cup dry red beans or dry kidney beans*
• 1 1/2 cups thick-sliced celery
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 pounds turkey breast tenderloins or boneless, skinless turkey breast, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 cup Kellogg's® Smart Start® Strong Heart Toasted Oat cereal
• 2 tablespoons canned chipotle peppers in adobo sauce, finely chopped (about 3 peppers)
• 2 teaspoons dried oregano leaves
• 1 teaspoon cumin
• 1 can (15 oz.) no-salt-added tomato sauce
• 1 can (14.5 oz.) diced tomatoes with green chile peppers
• 1 can (14 oz.) reduced-sodium chicken broth
• Chopped tomatoes
• Fat-free sour cream (optional)

DIRECTIONS

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 can (15 oz.) 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.