360 Cookware Chorizo Bean Dip

1. Preheat 360 Cookware 4 Quart Stock Pot on medium heat for 3 - 5 minutes.

2. Place chorizo in stock pot and brown uncovered.

3. Add refried beans and place the 4 Quart on the Slow Cooker Base on setting #2. Stir, cover and let warm.

4. Blend the jalapeños in a blender to almost a liquefied state.

5. Add jalapeño blend to dip in small increments to taste.

6. Once the dip is at your desired taste and heat level, place the base on setting #1 to keep warm.

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Nutrient	Quantity
Total fats	11.656 g
Protein	152.4296 g
Carbohydrates	102.5401 g
Energy	1003.6264 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.6974 g
Water	2240.2129 g
Aspartic acid	7.275 g
Calcium, Ca	849.8973 mg
Lutein + zeaxanthin	6346.3174 g
Fiber, total dietary	20.6384 g
Fatty acids, total saturated 22:0	0.0221 g
Carotene, beta	4135.057 g
Niacin	53.3282 mg
Vitamin A, RAE	534.0272 g
Arginine	3.0379 g
Riboflavin	4.5271 mg
Tocopherol, beta	1.253 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3685 g
Glutamic acid	6.822 g
Sodium, Na	410.3256 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0901 g
Total lipid (fat)	11.656 g
Manganese, Mn	3.14 mg
Fructose	19.3854 g
Proline	2.2518 g
Fatty acids, total saturated 16:0	1.6441 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.457 g
Choline, total	349.9488 mg
Sugars, total	30.368 g
Serine	2.9846 g
Fatty acids, total saturated 10:0	0.0147 g
Fatty acids, total saturated 18:0	0.3965 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	4.765 mg
Selenium, Se	87.1031 g
Ash	16.0087 g
Fatty acids, total saturated 18:1 undifferentiated	1.0348 g
Pantothenic acid	7.2251 mg
Phenylalanine	2.8247 g
Copper, Cu	3.591 mg
Thiamin	5.7688 mg
Retinol	136.0003 g
Methionine	0.5863 g
Iron, Fe	18.9821 mg
Carbohydrate, by difference	102.5401 g
Phosphorus, P	1500.6422 mg
Folate, total	1053.145 g
Tocopherol, gamma	0.3685 mg
Fatty acids, total saturated 4:0	0.0295 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	2.3184 g
Cholesterol	226.6672 mg
Valine	2.878 g
Fatty acids, total saturated 18:2 undifferentiated	2.0323 g
Glycine	1.9187 g
Carotene, alpha	493.8482 g
Glucose (dextrose)	10.9089 g
Fatty acids, total saturated 14:0	0.0681 g
Zinc, Zn	10.8949 mg
Isoleucine	2.4783 g
Tocopherol, delta	0.0737 mg
Fatty acids, total saturated 12:0	0.0221 g
Fatty acids, total polyunsaturated	5.2737 g
Leucine	4.0239 g
Tocotrienol, alpha	0.1474 mg
Vitamin A, IU	8425.7787 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	1053.145 g
Tryptophan	0.5863 g
Vitamin C, total ascorbic acid	1389.8339 mg
Fatty acids, total polyunsaturated 16:1 c	0.0221 g
Fatty acids, total polyunsaturated 18:1 c	0.1843 g
Fatty acids, total saturated 20:0	0.0295 g
Tyrosine	1.9187 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	136.8144 g
Fatty acids, total saturated	2.2131 g
Histidine	1.5723 g
Fatty acids, total monounsaturated	1.1323 g
Threonine	2.3451 g
Folate, food	1053.145 g
Fatty acids, total polyunsaturated 17:0	0.0074 g
Cryptoxanthin, beta	773.9411 g
Vitamin E (alpha-tocopherol)	28.6544 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	481.0394 mg
Lysine	3.1845 g
Potassium, K	5362.2812 mg
Cystine	0.6396 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
jalapeno pepper	26 ounces	213.7552	47.9106	2.7272
bean	47 ounces	386.4036	54.6295	6.6621
chorizo sausage	1 lb	403.4676	0	2.2667