1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate the meat.
2. Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil.
Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
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|Serving Size: 1 Serving (1904g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 61 (8%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 55.5mg||17 %|
|Sodium 1070.2mg||37 %|
|Potassium 2761mg||73 %|
|Total Carbohydrate 149.3g||44 %|
|Dietary Fiber 30.5g||122 %|
|Sugars, other 118.8g|
|Protein 40.4g||58 %|
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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: 781
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