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!
Crockpot Mexican Chili
Servings per Recipe: 4Amount per Serving
Calories from Fat: 38
Total Fat: 4.2g
Saturated Fat: 0.6g
Dietary Fiber: 18.8g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American 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.