Chipotle Sloppy Joes

This recipe is from Cooking Light again, but I changed it. This is their picture, though - I would never make nasty coleslaw! The main flavor-giver here is the can of chipotle peppers in adobo sauce. DO NOT skip it. They are awesome, and have a lot of heat. They also store for a long time in the fridge, and are a great addition to a lot of things. Soup, quesadillas, soft tacos... I know I've put them on other things, because they're hot enough that a little is enough. If you'd like to see the original recipe, it's here. The main thing I did was up the pepper and use turkey instead of beef (it's what we had.)

Chipotle Sloppy Joes
Serves: 2 Time: 20 min (I think, it was a while ago!)

Cooking spray
1 medium/small sweet onion, sliced into rings.
1 (7-ounce) can chipotle chiles in adobo sauce
1/3 pound lean ground turkey
1/2 cup chopped green bell pepper
1 small (3 oz?) can tomato sauce
1 teaspoon kosher salt
1/2 teaspoon ground cumin
2 whole-wheat Kaiser rolls, toasted

1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.

2. Remove 2 chipotle chiles from can; chop really well and set aside.

3. Heat a large nonstick skillet over medium-high heat. Cook turkey 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in everything else other than the buns, cook 3 minutes, stirring occasionally. Spoon 1/2 of meat mixture over bottom half of each bun, and top evenly with onions and top half of bun.

Nutrition Info: The Cooking Light link above has nutritional info for the original recipe, but mine is pretty close to the same.