Draggingtree Posted October 16, 2015 Share Posted October 16, 2015 Corn and Two Bean Chili Makes 4 servings 1 can (about 15 ounces) pinto or kidney beans, rinsed and drained 1 can (about 15 ounces) black beans, rinsed and drained 1 can (about 14 ounces) fire-roasted diced tomatoes 1 cup salsa 1 cup frozen corn ½ cup minced onion 1 teaspoon chili power 1 teaspoon ground cumin Sour cream and shredded Cheddar cheese (optional) A. Coat inside of Crock-Pot slow cooker with nonstick cooking spray B. Combine beans, tomatoes, salsa, corn, onion, chili power and cumin in Crock-Pot slow cooker, stir to blend. Cover, cook on LOW 5 to 6 hours or on High 2 1/2 to 3 hours. Top each serving with sour crean and cheese, if desired Link to comment Share on other sites More sharing options...
NCTexan Posted October 17, 2015 Share Posted October 17, 2015 1 Link to comment Share on other sites More sharing options...
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