Heat oil, add garlic/onion, and turkey, cook till golden(5 min). Add zucchini, cumin and chili powder. Cook for 20 min. Stir in picante sauce and chicken broth. Bring to a boil and add remaining ingredients thru pinto beans. Decrease heat and simmer for 3 min - add sour cream and cilantro when you serve.
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|Serving Size: 1 Serving (1585g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1182 (48%)|
|Amt Per Serving||% DV|
|Total Fat 131.3g||175 %|
|Saturated Fat 37.5g||188 %|
|Monounsaturated Fat 52.9g|
|Polyunsanturated Fat 29.3g|
|Cholesterol 780.1mg||240 %|
|Sodium 2018.4mg||70 %|
|Potassium 3652.3mg||96 %|
|Total Carbohydrate 69.4g||20 %|
|Dietary Fiber 20.8g||83 %|
|Sugars, other 48.6g|
|Protein 235.4g||336 %|
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Calories per serving: 2444
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