Crockpot Mexican 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)


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!

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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

Carbohydrates:  83.3g

Dietary Fiber:  18.8g

Protein:  19.2g

Sugars:  9.4g

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