Excellent Crock Pot Mexican Chili

1. In a crock pot, combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper.

2. In a skillet, brown ground beef; drain and stir.

3. into tomato mixture.

4. Cook on low for 8 to 10 hours.

5. Remove bay leaf; stir before serving.

6. Enjoy!

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Nutrient	Quantity
Total fats	22.5595 g
Protein	139.5831 g
Carbohydrates	191.6494 g
Energy	1442.6141 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6121 g
Water	2121.5048 g
Aspartic acid	6.2659 g
Calcium, Ca	1026.5232 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	2969.6821 g
Fiber, total dietary	42.3532 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	7243.279 g
Niacin	23.0469 mg
Vitamin A, RAE	789.4547 g
Arginine	2.4772 g
Riboflavin	2.0554 mg
Tocopherol, beta	0.0794 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0017 g
Glutamic acid	12.6862 g
Sodium, Na	2457.2671 mg
Fatty acids, total saturated 16:1 undifferentiated	0.327 g
Total lipid (fat)	22.5595 g
Manganese, Mn	3.0636 mg
Fructose	24.2896 g
Proline	1.6485 g
Fatty acids, total saturated 16:0	4.4359 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	29.7057 g
Choline, total	539.1058 mg
Sugars, total	95.3683 g
Serine	2.0756 g
Fatty acids, total saturated 10:0	0.0439 g
Fatty acids, total saturated 18:0	1.3204 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	3.2779 mg
Selenium, Se	99.7267 g
Ash	23.9392 g
Vitamin D	20.4116 IU
Fatty acids, total saturated 18:1 undifferentiated	7.561 g
Pantothenic acid	9.6141 mg
Phenylalanine	2.062 g
Copper, Cu	3.2784 mg
Betaine	1.9637 mg
Thiamin	1.4262 mg
Retinol	136.0003 g
Methionine	0.5933 g
Iron, Fe	32.0445 mg
Carbohydrate, by difference	191.6494 g
Phosphorus, P	2109.9092 mg
Folate, total	444.1483 g
Tocopherol, gamma	1.8436 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	74048.1858 g
Alanine	1.9907 g
Cholesterol	301.3681 mg
Valine	1.9563 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	1.98 g
Glycine	1.8102 g
Carotene, alpha	892.7902 g
Glucose (dextrose)	27.0253 g
Fatty acids, total saturated 14:0	0.3232 g
Zinc, Zn	17.894 mg
Isoleucine	1.6713 g
Maltose	0.4763 g
Fatty acids, total saturated 12:0	0.0265 g
Fatty acids, total polyunsaturated	3.1427 g
Leucine	2.874 g
Tocotrienol, alpha	0.1594 mg
Vitamin A, IU	13485.3864 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	444.1483 g
Tryptophan	0.4924 g
Vitamin C, total ascorbic acid	505.2216 mg
Phytosterols	95.936 mg
Galactose	0.7273 g
Fatty acids, total polyunsaturated 18:1 c	0.0022 g
Campesterol	2.268 mg
Starch	0.3742 g
Tyrosine	1.1324 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	161.5609 g
Fatty acids, total saturated	6.153 g
Histidine	1.1148 g
Fatty acids, total monounsaturated	7.89 g
Threonine	1.8277 g
Folate, food	444.1483 g
Vitamin D (D2 + D3)	0.4536 g
Cryptoxanthin, beta	251.3084 g
Vitamin D2 (ergocalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	17.6729 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	542.2983 mg
Lysine	2.6368 g
Potassium, K	7777.7113 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.511 g
Fluoride, F	27.6013 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Salt	1 teaspoon	0	0	0
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Onion	1 cup	64	14.944	0.16
Bay leaf	1	0	0	0
Tomato	28 ounces	142.8814	30.8783	1.5876
Mushroom	4 ounces	38.5553	7.6997	0.5557
Celery	1.5 cups	24.24	4.4996	0.2576
Pepper	1 dash	0.251	0.064	0.0033
Tomato paste	6 ounces	139.4795	32.1653	0.7995
green pepper	0.5 cup	14.9	3.4568	0.1267
extra beef	1 lb	403.4676	0	2.2667
marjoram	1 teaspoon	1.626	0.3634	0.0422
chili bean	15.5 ounces	452.5996	58.1788	16.5221
chili pepper	4 ounces	45.3592	10.7274	0.2268