Two-Bean Corn Chili
Two-Bean Corn Chili recipe
Yield
12 servingsPrep
15 minCook
8 hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
black-eyed peas
canned |
|
| 16 | ounces |
navy beans
canned |
|
| 1 | each |
onions
chopped |
|
| ½ | cup | tomato paste |
|
| 1 | cup | water |
|
| 2 | teaspoons | chili powder |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
oregano
dried |
|
| 1 | teaspoon | prepared mustard |
|
| 1 | cup |
corn
fresh, frozen or canned |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
jalapeño pepper
diced, canned |
*
|
| 1 | cup |
tomatoes
diced |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
Combine all ingredients in Crock-Pot.
Cover and cook on Low 8 to 10 hours or o n High 4 to 5 hours.
Serve.
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