In a skillet over medium 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 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 (221g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 567.9mg||20 %|
|Potassium 348.2mg||9 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 18.7g|
|Protein 6g||9 %|
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Calories per serving: 123
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