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Yields 13 servings
In large saucepan, heat 1 tbsp (1/2 oz) of the oil over medium heat; sauté turkey, breaking up, until no longer pink, about 8 minutes. Drain off fat; transfer turkey to bowl.In same saucepan, cook onion, garlic, oregano, thyme, basil and chili powder until softened, about 3 minutes. Stir in tomato sauce; cook for 1 minute.Return turkey to pan. Add tomatoes, tomato sauce, black beans, zucchini, kidney beans, celery, water and PGX. Reduce heat and simmer for 40 minutes.Stir in parsley and serve.
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