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In a 4- to 5-quart Dutch oven heat oil over medium-high heat. Add turkey, bell peppers, onion, celery and garlic; cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain, if needed.
Stir broth, kidney beans, tomatoes, tomato paste, brown sugar, chili powder, chile peppers and cumin into meat mixture in Dutch oven. Bring to a boil; reduce heat. Simmer, covered, 45 minutes. Stir in cooked rice. Cook, uncovered, 10 to 15 minutes more or until desired consistency. If desired, sprinkle individual servings with cheese.