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Suggest a better descriptionCombine lam, onion and garlic in a Dutch oven; cook over Medium heat until browned, stirring to crumble lamb. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan. Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer for 2 hours; stirring occasionally. Stir in beans and hot sauce. Cover and simmer for 30 minutes. Spoon into bowls; garnish with cilantro, if desired. * vary amount to taste Yield: 8 servings. Per 1 cup serving; 241 calories, 5.7 g. fat, 60 mg. cholesterol MC formatting by bobbi744@sojourn.com Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by Roberta Banghart
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Serving Size: 1 Serving (435g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1126 | ||
Calories from Fat: 810 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90g | 120 % | |
Saturated Fat 39.1g | 195 % | |
Monounsaturated Fat 36.9g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 279.4mg | 86 % | |
Sodium 238mg | 8 % | |
Potassium 920.1mg | 24 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.9g | ||
Protein 64g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1126
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