Crockpot Chili with Beans and Corn

  • 1 can black eyed peas or cannellini beans, rinsed and drained (16 oz size)
  • 1 can kidney or navy beans, rinsed and drained (16 oz size)
  • 1 can whole tomatoes, drained and chopped (15 oz size)
  • 1 cup corn
  • 1 cup water
  • 1 medium onion, chopped
  • 1/2 cup chopped green onions
  • 1/2 cup tomato paste
  • 1/4 cup diced jalapeno peppers
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard
  • 1/2 teaspoon dried oregano leaves

Directions:

Combine all ingredients in slow cooker. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Garnish as desired. This recipe for Crockpot Chili with Beans and Corn serves/makes 6.

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