That's Not Italian! Mexicani Vegetable Chili
  • 1 can of black beans
  • 1 can of corn or feel free to use frozen or fresh corn of equal amounts
  • 1 can of chili beans
  • 1 can of diced tomatoes (14.5 oz)
  • ½ can of crushed tomatoes (14.5 oz)
  • Chili powder to desired heat
  • Salt and Pepper to taste
  • 1 TBSP sugar
  • 3 sliced scallions, sour cream or shredded cheddar and tortilla chips for topping
  • Flour Tortilla's
  • Rice - follow directions on the box for the amount you want to make.
  1. In a slow cooker drizzle the bottom of the pot with olive oil, add the beans, and a couple shakes of salt and pepper, add the corn and a little more salt and pepper and the sugar, fold in the diced tomatoes and crushed tomatoes and stir altogether. Add chili powder - go light at first because you can always add more after this is cooked, but you can never take it out.
  2. As I said this will take you 10 minutes - I prepare it before I leave for work, put the slow cooker on low, and when I arrive home dinner is done. It's great for hectic schedules like mine.
  3. Remember before serving, taste it making sure there is enough salt, pepper and chili powder. Also if it seems too acidic you can add a little more sugar. Serve over rice and top with the sour cream and/or cheddar cheese and scallions. If you so desire you can fry some flour tortilla's and serve them on the side. Enjoy!
Recipe by Julia's Child at