Chili with Beans and Corn Photo
Chili with Beans and Corn
Yield: Makes 6 to 8 servings
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


*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

 
Preparation:
Slow Cooker Directions
1.
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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