In skillet over med heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.
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|Serving Size: 1 serving (316g)|
|Recipe Makes: 10|
|Calories from Fat: 212 (39%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 68mg||21 %|
|Sodium 90.7mg||3 %|
|Potassium 835.3mg||22 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 46.6g|
|Protein 25.3g||36 %|
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Calories per serving: 542
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