2 medium green bell peppers, seeded and chopped (about 2 cups)
3 cloves garlic, minced (about 1 Tbsp.)
1 large sweet potato, peeled and cut into 1/2-in. cubes (about 1 1/2 cups)
2 tablespoons chopped canned chipotle pepper in adobo sauce
1 tablespoon tomato paste
1 12-oz. bottle Belgian white ale (such as Blue Moon)
3 cups unsalted chicken broth
1 15-oz. can low-sodium red kidney beans, drained and rinsed
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 tablespoon cider vinegar
Calories per serving 261
Fat per serving 10g
Saturated fat per serving 2g
Cholesterol per serving 39mg
Fiber per serving 6g
Protein per serving 17g
Carbohydrates per serving 24g
Sodium per serving 633mg
Iron per serving 2mg
Calcium per serving 59mg
How to Make It
Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Add turkey and cook, stirring often, until browned, 5 to 6 minutes. Transfer turkey to a plate, reserving drippings in Dutch oven.
Reduce heat to medium. Add onion, bell peppers, garlic, and remaining 1 tablespoon oil to Dutch oven; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in sweet potato, chipotle, and tomato paste; cook, stirring often, for 1 minute.
Increase heat to high and add ale. Bring to a boil, stirring to loosen browned bits from bottom of Dutch oven. Cook until reduced by half, 2 to 3 minutes. Stir in turkey, broth, kidney beans, salt, and paprika; return to a boil. Reduce heat to medium-low and simmer until liquid has slightly reduced and sweet potato is tender, about 30 minutes. Stir in vinegar.
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