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Two-Bean Corn Chili

Posted By archives On March 30, 2010 @ 2:06 pm In Crockpot,Soups and Stews | 2 Comments

Recipe By: Best Loved Slow Cooker Recipes
Serving Size: 8

1 16 oz can black-eyed peas
1 16 oz can navy beans
1 onion — chopped
1 cup water
1 cup corn — (fresh, frozen, or canned)
1 cup diced tomatoes
1/2 cup chopped green onions
1/2 cup tomato paste
1/4 cup diced canned jalapeno peppers
2 teaspoons chili powder
1 teaspoon prepared mustard
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano

Combine all ingredients in a slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours.


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