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Two-Bean Corn Chili Recipe
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1 16 oz can blackeyed peas 1 16 oz can navy beans 1 onion -- chopped 1/2 cup tomato paste 1 cup water 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 1 teaspoon prepared mustard 1 cup fresh, frozen, or canned corn 1/2 cup chopped scallions 1/4 cup diced canned jalapeno peppers 1 cup diced tomatoes Combine all ingredients in Crock-Pot. Cover and cook on Low 8 to 10 hours or o n High 4 to 5 hours. Serve. Serve 6 to 8
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