Chili with Beans and Corn the Editors of Publications International, Ltd.
Chili with Beans and Corn
Makes 6 to 8 servings
|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||cup frozen corn|
|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.
- 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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