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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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July 27th, 2015 at 11:37 am
This is my all-time favorite chili recipe. It’s inexpensive to make and makes enough to last all week. I’ve made it for non-vegans (even non-vegetarians) and they’ve all raved about how delicious it is. HIGHLY recommended.