In a large sauce;pan or Dutch oven, heat the oil. Add the turey, bell peppers, onions, garlic, cumin, oregano, cayenne and bay leaves; cook, stirring as needed until the turkey is browned and the vegetables are softened, 6-8 minutes.
Add the tomatoes, beans, chiles and jalapenos, bring to a boil. Reduce heat and simmer, covered, stirring as needed, until the flavors are well blended, about 45 minutes. Discard bay leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (236g)|
|Recipe Makes: 12|
|Calories from Fat: 39 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 29.9mg||9 %|
|Sodium 316.2mg||11 %|
|Potassium 648.4mg||17 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 15.4g|
|Protein 13.5g||19 %|
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: 177
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