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Chili with Beans and Corn


Chili with Beans and Corn

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

  1. Combine all ingredients in slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

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