Directions:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
- Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.
- Remove meat, shred with two forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas; serve with toppings of your choice. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.63 Kcal (1414 kJ) | ||
| Calories from fat | 67.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.53g | 12% | |
|---|---|---|---|
| Cholesterol | 119.75mg | 40% | |
| Sodium | 297.24mg | 12% | |
| Potassium | 1072.84mg | 23% | |
| Total Carbs | 18.77g | 6% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 5.25g | 21% | |
| Protein | 44.61g | 89% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 3.1mg | 17% | |
| Calcium | 86.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 100.5 Kcal (421 kJ) | ||
| Calories from fat | 20.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 12% | |
|---|---|---|---|
| Cholesterol | 35.65mg | 40% | |
| Sodium | 88.48mg | 12% | |
| Potassium | 319.35mg | 23% | |
| Total Carbs | 5.59g | 6% | |
| Sugars | 0.92g | 12% | |
| Dietary Fiber | 1.56g | 21% | |
| Protein | 13.28g | 89% | |
| Vitamin C | 5.1mg | 28% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.9mg | 17% | |
| Calcium | 25.7mg | 9% | |
* 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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