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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!

Happy Crocking!

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Crock Pot Mexican Chili


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Mary Moore
Mary Moore
10 years ago

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

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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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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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