Heat a large Dutch oven over high heat. Add meat and onion; cook, breaking up meat with a spoon, for five minutes, until no longer pink. Drain any fat. Add beans, broth, salsa, and cumin. Bring to a boil; reduce heat and simmer 15 minutes.
Stir in 3 tablespoons cilantro. Divide among 4 serving bowls. Top each serving with sour cream and garnish with remaining tablespoon cilantro.
480 calories per serving.
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Serving Size: 1 Serving (476g) | ||
Recipe Makes: 4 | ||
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Calories: 218 | ||
Calories from Fat: 43 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 853.1mg | 29 % | |
Potassium 883.5mg | 23 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 25.7g | ||
Protein 12.8g | 18 % | |
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: 218
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