Texas Beef and Beans

Texas Beef and Beans

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From: Diabetic Living Magazine

A hearty beef and beans dish has Texas-sized flavor. Just put the ingredients in your slow cooker, press the button, and you're done until dinner time.

Ingredients 8 servings

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Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 2½- to 3-pound boneless arm chuck roast
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon garlic powder
  • 1 medium onion, cut into wedges
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (4 ounce) can diced green chiles
  • ⅓ cup chipotle barbecue sauce

Preparation

  • Prep

  • Ready In

  1. Trim fat from roast. Place in a 3½- to 4-quart slow cooker. Season with chili powder, cumin, oregano, and garlic powder. Top with onion, beans, tomatoes, and green chiles. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours
  2. Just before serving, if slow cooker is on low, adjust the setting to high-heat. Remove roast and cut into 8 portions; return to mixture in slow cooker. Stir in barbecue sauce. Cover and cook about 5 minutes or until heated through.

Nutrition information

  • Serving size: 3 ounces meat and ½ cup bean mixture
  • Per serving: 194 calories; 4 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 23 g protein; 22 mcg folate; 58 mg cholesterol; 5 g sugars; 352 IU vitamin A; 9 mg vitamin C; 64 mg calcium; 3 mg iron; 418 mg sodium; 439 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1 starch

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