1 tsp. vegetable oil
1 c. chopped celery
2/3 c. chopped onion
2/3 c. chopped green pepper
5 oz. ground turkey
4 oz. drained canned red kidney beans, rinsed
1/2 c. tomato puree
1 tbsp. firmly packed brown sugar
2 hamburger buns (2 oz. each), cut into halves and toasted

In 8-inch nonstick skillet heat oil over medium-high heat; add celery, onions, and pepper and saute, stirring occasionally, until onions are translucent. Add turkey and using back of wooden spoon to crumble meat, cook, stirring occasionally, for 2 minutes; stir in remaining ingredients except buns and bring to a boil. Reduce heat and let simmer, stirring occasionally, until turkey is cooked through and flavors are blended, 12 to 15 minutes.

To serve, onto bottom half of each bun spoon half of the turkey mixture; top each with a remaining bun half and serve immediately.

Weight Watchers: 2 servings: Count 3 protein, 2 bread, 3 1/4 vegetable, 1/2 fat and 30 optional calories.