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
How To make Two Bean Corn Chili's Videos
Yes-You-Can Black Bean Chili
This quick and easy recipe only requires 3 ingredients. Black beans are high in fiber, which helps you feel full with fewer calories while improving your glucose metabolism, cholesterol levels, and digestion. Full recipe:
Purple Carrot Smoky Two Bean Chili
Purple Carrot and this time a step-by-step video on how to cook a delicious vegan food recipe. Smoky two bean chili. Purple Carrot is a convenient food delivery system, a box of good quality ingredients is dropped off at your doorstep, includes all the items, and an easy to follow recipe book. I hope you enjoy this video and come back for more.
The SHOCKING SECRET to great chili
Buy my custom chef knife before it sells out again:
***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
White Bean Chicken Chili
Recipe below! Thanks for watching & don’t forget to subscribe to my channel for more easy recipes like this one!
Ingredients: 2 lbs boneless, skinless chicken thighs 1/4 cup olive oil 2 poblano peppers diced 2 red bell peppers diced 1 yellow onion diced 2 garlic cloves minced 2 cans cannellini beans drained 1 cups frozen corn (I prefer the Fire Roasted Corn from Trader Joe’s) 1 cups quinoa 1.5 Tbsp salt 1.5 Tbsp cumin 1/2 Tbsp smoked paprika 1/2 Tbsp chipotle chili powder 1 or 2 Tbsp sauce from a can of Chipotle peppers in Adobo sauce. 3.5 cups of chicken stock
For Garnish 1/2 cup chopped red onion 1/2 cup chopped cilantro Sour cream 1 diced avocado
Instructions: Mix together the salt, cumin, smoked paprika, and chipotle chili powder. Coat the chicken thighs with 1/3 of the spice mix. Roughly chop the onion, poblanos, and red bell peppers. Mince the garlic. Grab your pressure cooker and set to SAUTE. Add the olive oil, onions and garlic and let them saute for 2 minutes before adding the peppers, frozen corn, remaining spice mix, quinoa, cannellini beans, chipotle in adobo. Stir to combine and turn off the pressure cooker. Lay your seasoned chicken right over the veggies, then add your chicken stock, Lock the pressure cooker and set the cooking time to 16 minutes or however long your pressure cooker suggest to cook 2 lbs of boneless chicken. Once done, express ventilate before opening. Let the the chili cool before serving. Top with red onions, sour cream, cilantro, and avocado.