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In a skilllet heat oil over medium heat. Add turkey, onions, bell peppers, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in water, crushed tomatoes, pinto beans, kidney beans, tomato soup, corn kernels, and black pepper. Heat until mixture is bubbly. Reduce heat to low and simmer 30 minutes. Posted to MC-Recipe Digest V1 #148 Date: Fri, 12 Jul 1996 11:38:22 -0500 From: email@example.com (Anita A. Matejka) Recipe By : The Great Turkey Cookbook
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: 6|
|Calories from Fat: 105 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 89.6mg||28 %|
|Sodium 610.8mg||21 %|
|Potassium 1317.8mg||35 %|
|Total Carbohydrate 56.5g||17 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 42.2g|
|Protein 34.3g||49 %|
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Calories per serving: 460
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