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Sunday, October 26, 2008

Slow Cooker Chili with Beans and Corn

Something for these cool fall dinners...



1 can (15 oz) black-eyed peas or cannellini beans, rinsed and drained
1 can (15 oz) kidney or navy beans, rinsed and drained
1 can (14 1/2 oz) 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 jalapeno peppers*
1 tbs chili powder
1 teaspoon ground cumin
1 teaspoon prepared mustard
1/2 teaspoon dried oregano leaves

* Jalapeno peppers can sting and irritate the skin. Wear rubber gloves when handeling peppers and do not touch your eyes. Wash hands after handling.

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

Makes 6 to 8 servings.

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