1 can (16-oz) black-eyed peas or cannellini beans, rinsed and drained
1 can (16-oz) kidney beans or navy beans, rinsed and drained
1 can (15-oz) whole tomatoes, drained and chopped
1 onion, chopped
1 cup corn
1 cup water
1/2 cup chopped green onions
1/2 cup diced jalapeno peppers*
1 tbsp chili powder
1 tsp ground cumin
1 tsp prepared mustard
1/2 tsp dried oregano
*Wear gloves or keep hands from eyes when handling jalapeno peppers. Wash hands thoroughly afterwards,
Combine all ingredients in the slow cooker.
Place lid on cooker and cook on low setting 8 to 10 hours or on high for 4 to 5 hours.
Serve with your favorite toppings, if desired.
1 can (15-oz) whole tomatoes, drained and chopped
1 onion, chopped
1 cup corn
1 cup water
1/2 cup chopped green onions
1/2 cup diced jalapeno peppers*
1 tbsp chili powder
1 tsp ground cumin
1 tsp prepared mustard
1/2 tsp dried oregano
*Wear gloves or keep hands from eyes when handling jalapeno peppers. Wash hands thoroughly afterwards,
Combine all ingredients in the slow cooker.
Place lid on cooker and cook on low setting 8 to 10 hours or on high for 4 to 5 hours.
Serve with your favorite toppings, if desired.
file photo for reference only.
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