A spicy jalapeno pepper heats up this classic chili recipe. The mild flavors of kidney beans and rice mellow the meal.
Heat oil in a medium-size stockpot over medium heat. Add onion, peppers and jalapeño and cook for about 10 minutes or until translucent.
Add tomatoes, garlic and beef or turkey to pot and cook for 8 minutes or until meat is cooked through; drain off any fat.
Stir rice into pot and reduce heat to low. Cook, stirring, for 3 minutes.
Add broth, beans, chili powder, salt, pepper, paprika and 1-1/2 cups water to pot. Bring to a simmer over medium-high heat, then reduce heat to medium; cover and cook for 20 minutes. Fluff with a fork and sprinkle with scallions before serving.
