Vegetarian Chili
2 cans black eyed peas or cannellini beans, rinsed and drained (16 oz size)
2 cans kidney or navy beans, rinsed and drained (16 oz size)
2 cans whole tomatoes, drained and chopped (15 oz size)
1 package frozen corn1 1/2 cups water
2 medium onions, chopped
1 cup chopped green onions
1 cup tomato paste
1/2 cup diced jalapeno peppers
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons mustard
1 teaspoon dried oregano leaves
Combine all ingredients except for beans in slow cooker. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours or in a pressure cooker for 15 minutes. Add beans and warm through.
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