Crockpot Mexican Chili

mexican_crockpot_chili

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)

Directions

Turn crockpot on low heat. 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!

12345 (2 votes, average: 5.00 out of 5)
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Recent Comments

  1. This recipe got good reviews from my entire family and I have picky children. I don’t even miss the meat not being in the chili. When this recipe is finished, I add sour cream and cheese to my bowl and it’s delicious!

    Tara
    December 16, 2009

  2. This a tasty, easy way to start the week. It was the first Monday meatless meal I made and it inspired me to keep going with this easy change to our diets. Thanks!

    Lisa
    August 10, 2009

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Nutrition Information

Crockpot Mexican Chili
  • Servings per Recipe: 4
  • Amount per Serving
  • Calories: 410
  • Calories from Fat: 38
  • Total Fat: 4.2g
  • Saturated Fat: 0.6g
  • Cholesterol: 0mg
  • Sodium: 1479mg
  • Potassium: 1372g
  • Total Carbohydrates: 83.3g
  • Dietary Fiber: 18.8g
  • Protein: 19.2g
  • Sugars: 9.4g
  •  
  • View our Nutritional Guidelines
  • The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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