Sylvia Sivley – Schenectady, NY
- 1 15-oz can garbanzo beans
- 1 15-oz can black beans
- 1 24-oz jar of your favorite salsa
- 2 tbsp chili powder (or more to taste)
- 1 tbsp cumin
- 1 cup water
- 1 15-oz can Mexican-style corn (optional)
Turn crockpot on low heat. Drain corn and beans and mix all ingredients together in crockpot. Cover and cook 4-6 hours (depending on thickness you desire).
Notes: Adding the corn makes a nice accent on the black beans. Not only does this chili taste wonderful; it is pretty also!