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