Easy & Flavorful Chili with Beans, Corn & Jalapeño - Simple Recipe

INGREDIENTS

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 onion, chopped 1 cup frozen corn 1 cup water 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.

PREPARATION:

Slow Cooker Directions

1. Combine all ingredients in slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

This recipe appears in: Mexican