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Suggest a better description1. Combine chili powder, cumin, ground chili and salt in a small dish; set aside. 2. Heat oil in a large Dutch oven. Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted spoon and set aside. Add onion, garlic and half of reserved seasoning mixture. Cook over medium heat until onions begin to soften, about 5 minutes. 3. Add tomatillos, peppers, jalapeno, tomatoes and their liquid, 1 cup of broth and tomato paste; heat to a boil. Reduce heat and add chicken, sausage and beans. Cook gently, partially covered, for 30 minutes. Add remaining spice mixture; cook 5 more minutes, adding additional broth as needed. By Pat Dailey, Staff Writer, Chicago Tribune 11/11/93. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 61 | ||
Calories from Fat: 35 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 253.7mg | 9 % | |
Potassium 298.6mg | 8 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 4.7g | ||
Protein 1.6g | 2 % | |
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: 61
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