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Heat oil in large pan. Add turkey, onions, and garlic; cook and stir 3 minutes. Add chili powder, cumin, oregano and salt; cook and stir until turkey is cooked through and onion is tender. Stir in beans and broth. Combine picante sauce and cornstarch; add to pan. Bring to a boil; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Makes about 4 1/2 cups chili. Recipe By :
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|Serving Size: 1 Serving (2281g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 221 (26%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 294.8mg||91 %|
|Sodium 5575.8mg||192 %|
|Potassium 2383.8mg||63 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 28.1g|
|Protein 113.5g||162 %|
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Calories per serving: 860
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