• 15 oz. can garbanzo beans
  • 15 oz. can black beans
  • 24 oz. jar of your favorite salsa
  • 2 T. chili powder (or more to taste)
  • 1 T. cumin
  • 1 c. water
  • 15 oz. can Mexican-style corn (optional)
  • Optional: cheese, sour cream, frito chips

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  1. Drain corn and beans and mix all ingredients together in slow cooker.
  2. Cover. Cook on Low for 4-6 hours (depending on thickness you desire).
  3. Notes: Adding the corn makes a nice accent with the black beans. Not only does this chili taste wonderful; it is pretty also!

    Note: Can top with Cheese, Sour Cream or Frito Chips!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Mexican Chili

 

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