Two-Bean Corn Chili

13 ingredients
3 steps

Ingredients

  • 16 ounces black-eyed peas canned
  • 16 ounces navy beans canned
  • 1 each onions chopped
  • 1/2 cup tomato paste
  • 1 cup water
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin ground
  • 1/4 teaspoon oregano dried
  • 1 teaspoon prepared mustard
  • 1 cup corn fresh, frozen or canned
  • 1/2 cup scallions, spring or green onions chopped
  • 1/4 cup jalapeno pepper diced, canned
  • 1 cup tomatoes diced

Directions

  1. 1
    Combine all ingredients in Crock-Pot.
  2. 2
    Cover and cook on Low 8 to 10 hours or o n High 4 to 5 hours.
  3. 3
    Serve.

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