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Slow Cooker Mexican Chili **

Slow Cooker Mexican Chili

  • Cooking Time:

    4–6 Hours
  • Servings:



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

  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!

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Crock Pot Mexican Chili


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Mary Moore
Mary Moore

Are the nutri­tion­al stats cor­rect on this recipe? Every­thing looks way to high for the ingre­di­ents.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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