Slow Cooker Chili with Beans and Corn

1 can black eyed peas or cannellini beans, rinsed and drained (16 oz)
1 can kidney or navy beans, rinsed and drained (16 oz)
1 can whole tomatoes, drained and chopped (15 oz)
1 cup corn
1 cup water
1 medium onion, chopped
1/2 cup chopped green onions
1/2 cup tomato paste
1/4 cup diced jalapeno peppers
1 Tbsp chili powder
1 tsp ground cumin
1 tsp mustard
1/2 tsp dried oregano leaves

Combine all ingredients in slow cooker. Cover and cook on low 8 to 10
hours or on high 4 to 5 hours. Garnish as desired. Serves 6 to 8 Note:
Jalapeno peppers can sting and irritate the skin; wear rubber gloves when
handling peppers and do not touch eyes. Wash hands after handling

Jenn B In SEMO

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