In a large pot or Dutch oven, brown the turkey over medium heat and break up while cooking. Once turkey is starting to brown, and the onion, bell pepper, and garlic. Cook turkey, peppers and onions for 7-8 minutes or until all the turkey turns white (no longer pink). Stir in the tomatoes with their juice, tomato sauce, kidney beans, pinto beans, chili powder, cumin, and red pepper flakes. Bring to a boil on medium-high heat.
Cover, turn down the heat to low, and cook for 2 1/2 to 3 hours.
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|Serving Size: 1 Serving (1333g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 264 (21%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 589.7mg||181 %|
|Sodium 661.7mg||23 %|
|Potassium 3822.4mg||101 %|
|Total Carbohydrate 37g||11 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 26.4g|
|Protein 204.2g||292 %|
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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: 1261
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