Vegetable Chili

2 (14 ounce) cans diced tomatoes and green chile peppers, undrained
2 (15 ounce) cans kidney or black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup water
1 (10 ounce) package frozen whole kernel corn
1 (1 1/2 ounce) envelope chili seasoning mix

In a 3 1/2 to 4 quart slow cooker combine, undrained tomatoes and green chile peppers, beans, tomato sauce, water, corn and chili seasoning mix.

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.

Makes 6 servings.

Leave a Reply

CROCK-POT® is a registered trademark of Sunbeam Products, Inc., doing business as Jarden Consumer Solutions. is not associated with Sunbeam Products or Jarden Consumer Solutions. All trademarks, noted or otherwise, are the properties of their respective owners.