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. 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!
Nutrition Info per Serving
Calories 369; Carbohydrates 71 g; Protein 17 g; Fat 4 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 1887 mg; Fiber 17 g