Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Ingredients:
- 2 pounds ground beef
- 1 29-ounce can of tomato sauce
- 1 29-ounce can of kidney beans (drained) or 1/2 pound dry kidney beans
- 1 29-ounce can of pinto beans (drained) or 1/2 pound dry pinto beans
- 1 diced green pepper
- 1 diced medium onion
- 1/2 cup diced mild green chiles
- 1 to 6 diced jalapeno peppers (if heat desired)
- 1 29-ounce can diced tomatoes or 3 chopped medium tomatoes
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1 1/2 teaspoon black pepper
- 2 teaspoons salt
Preparation:
2. Brown the beef in skillet or microwave and drain off the fat.
3. Combine all of the ingredients in a crockpot.
4. Cook on low for 3-10 hours. If using dried beans, cook on low for 10 hours or until the beans are soft.
5. Leftovers can be frozen and kept for months.
6. Makes 12 servings, approximately 1 cup each.
Nutrition Data
Item - Amount - % Daily Value
Calories: 353.26
Calories From Fat: 132.29
Total Fat: 14.48g - 22%
Saturated Fat: 5.42g - 27%
Cholesterol: 52.16mg - 17%
Sodium: 1365.21mg - 57%
Potassium: 1068.92mg - 31%
Carbohydrates: 34.28g - 11%
Dietary Fiber 11.02g - 44%
Sugar 4.03g
Sugar Alcohols 0.00g
Net Carbohydrates: 23.26g
Protein: 23.63g - 47%
Vitamin A 1322.69IU - 26%
Vitamin C 24.36mg - 41%
Calcium 98.57mg - 10%
Iron 5.64mg - 31%
Vitamin E 2.96IU - 30%
Thiamin 0.27mg - 18%
Riboflavin 0.40mg - 23%
Niacin 5.70mg - 29%
Vitamin B6 0.55mg - 27%
Folate 105.26µg - 26%
Vitamin B12 1.56µg - 26%
Pantothenic Acid 0.92mg - 9%
Phosphorus 287.02mg - 29%
Magnesium 84.70mg - 21%
Zinc 4.41mg - 29%
Manganese 0.63mg - 31%
Selenium 16.95µg - 24%
