Directions:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
- Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.44 Kcal (1136 kJ) | ||
| Calories from fat | 134.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 23% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 126.88mg | 5% | |
| Potassium | 772.66mg | 16% | |
| Total Carbs | 11.66g | 4% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 24.44g | 49% | |
| Vitamin C | 51.7mg | 86% | |
| Iron | 2.9mg | 16% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 93.09 Kcal (390 kJ) | ||
| Calories from fat | 46.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 23% | |
|---|---|---|---|
| Cholesterol | 24.11mg | 23% | |
| Sodium | 43.51mg | 5% | |
| Potassium | 264.98mg | 16% | |
| Total Carbs | 4g | 4% | |
| Sugars | 2.32g | 27% | |
| Dietary Fiber | 0.76g | 9% | |
| Protein | 8.38g | 49% | |
| Vitamin C | 17.7mg | 86% | |
| Iron | 1mg | 16% | |
| Calcium | 15.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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