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Level
very easy
Prep Time
10 mins
Total Time
35 mins
Serves
4

Tips

Substitute 1 seeded jalapeno pepper plus 1 tbsp (15 mL) tomato sauce for the chipotle peppers in adobo sauce. Use leftover potato, onion and apple slices for soup by tossing with olive oil, salt and pepper, then roast till soft. Puree with chicken broth and heat to serve.

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Nutritional Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
580
Fat:
20 g
Saturated Fat:
12 g
Carbs:
84 g
Fibre:
9 g
Sugar:
29 g
Cholesterol:
55 mg
Protein:
17 g
Sodium:
500 mg