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Slow Cooker Mexican Chili **

Slow Cooker Mexican Chili

  • Cooking Time:

    4-6 Hours
  • Servings:

    4

Ingredients

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!

Hap­py Crock­ing!

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

XOXO,

Jenn

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

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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