Chili with Beans and Corn
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Chili with Beans and Corn
YIELD Makes 6 to 8 servings
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INGREDIENTS
| 1 | can (about 15 ounces) black-eyed peas or cannellini beans, rinsed and drained |
| 1 | can (about 15 ounces) kidney or navy beans, rinsed and drained |
| 1 | can (about 14 ounces) whole tomatoes, drained and chopped |
| 1 | onion, chopped |
| 1 | cup frozen corn |
| 1 | cup water |
| 1/2 | cup chopped green onions |
| 1/2 | cup tomato paste |
| 1/4 | cup diced jalapeño peppers* |
| 1 | tablespoon chili powder |
| 1 | teaspoon ground cumin |
| 1 | teaspoon prepared mustard |
| 1/2 | teaspoon dried oregano |
PREPARATION:
Slow Cooker Directions
- Combine all ingredients in slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
This recipe appears in:
Mexican
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