Slow Cooker Chili with Beans and Corn
Slow Cooker Chili with Beans and Corn
1 can black eyed peas or cannellini beans, rinsed and drained (16 oz) 1 can kidney or navy beans, rinsed and drained (16 oz) 1 can whole tomatoes, drained and chopped (15 oz) 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 Tbsp chili powder 1 tsp ground cumin 1 tsp mustard 1/2 tsp dried oregano leaves 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. Serves 6 to 8 Note: Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling Jenn B In SEMO -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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