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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
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
Preparation:
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
