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1. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander. 2. Heat oil in skillet over medium heat. Add onion and garlic, and saute 7 minutes. Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Serve Turkey-and-Black Bean Chili over rice, if desired. Yield: 5 servings (serving size: 1 cup). CALORIES 281 (8% from fat); FAT 2.5g (sat 0.5g, mono 0.6g, poly 0.8g); PROTEIN 32.3g; CARB 33.7g; FIBER 8.4g; CHOL 71mg; IRON 4.4mg; SODIUM 430mg; CALCIUM 73mg. Busted by Gail Shermeyer <email@example.com> Recipe by: Cooking Light Magazine, January/February 1996 Posted to recipelu-digest by "Christopher E. Eaves"
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 10 (50%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 19.5mg||1 %|
|Potassium 76.1mg||2 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 1.7g|
|Protein 0.6g||1 %|
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Calories per serving: 20
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