Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano, and onion (I used whole onion) in a food processor; pulse until vegetables are chopped. Add onion mixture to pan. Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Remove from heat; stir in juice olive oil and salt. Garnish with cilantro sprigs, if desired.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 340.5mg||12 %|
|Potassium 1683.6mg||44 %|
|Total Carbohydrate 75.6g||22 %|
|Dietary Fiber 29.6g||118 %|
|Sugars, other 46g|
|Protein 28.5g||41 %|
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Calories per serving: 457
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