1) Brown ground beef.
2) Drain and rinse kidney beans
3) Rinse and dice green pepper
4) Chop onion
5) Combine kidney beans, diced tomatoes, green pepper, onion and ground beef in slow cooker.
6) Add tomato pasta, V8 juice and mix in seasonings
7) Let cook for 8-10 hours on low or 4 hours on high.
If you like it spicy add more chili powder and red pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (529g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 281 (32%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 59.3mg||18 %|
|Sodium 1775.6mg||61 %|
|Potassium 1402.1mg||37 %|
|Total Carbohydrate 117.5g||35 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 113.3g|
|Protein 40.2g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 884
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