Heat oil in large saucepan over medium heat; add pepper, onion, and garlic; saute until tender, about 12 minutes.
Add chili powder and cumin, stir to blend, increase heat to medium high and add turkey. Break up with spoon and saute until turkey is no longer pink.
Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil.
Reduce heat and simmer uncovered until liquid thickens, stirring occasionally, about 1 hour.
Season with salt and pepper.
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|Serving Size: 1 Serving (432g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 113 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 89.6mg||28 %|
|Sodium 627.7mg||22 %|
|Potassium 1049.9mg||28 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 23g|
|Protein 32.4g||46 %|
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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: 382
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