Brown turkey with onion and garlic in a non-stick skillet until no longer pink
In dutch oven or casserole saute zucchini, yellow squash, celery, green peppers over medium heat for five minutes. Add turkey and onion mixture, black beans, tomatoes, chili powder, cumin and coriander. Bring to a boil. Lower head and simmer 45 minutes, stirring occasionally.
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 15|
|Calories from Fat: 17 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 24.3mg||7 %|
|Sodium 48.4mg||2 %|
|Potassium 792.3mg||21 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 13.9g|
|Protein 15.2g||22 %|
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Calories per serving: 157
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