Cook beer, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin, and cayenne; cook until fragrant, about 15 seconds. Stir in salsa and water, bring to a simmer. Reduce heat to medium low cover and cook, stirring occasionally, until veggies are tender, 10-15 minutes. Stir in beans and cook until heated through, about 1 minute.
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 160 (50%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 77.1mg||24 %|
|Sodium 771.9mg||27 %|
|Potassium 882.4mg||23 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 12.7g|
|Protein 24.4g||35 %|
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Calories per serving: 321
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