Salsa Chili

• 1 (16 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 cup water
• 12 cup salsa
• 12 corn
• 1 tablespoon chili powder
• 12-1 teaspoon minced jalapeno chili
• 12 cup quick-cooking barley
• salt and pepper
• 12 cup shredded cheddar cheese

1. Combine all ingredients except barley salt, pepper and cheese in slow cooker; cover and cook on high 3-4 hours, adding barley during the last 20 minutes.
2. Season to taste with salt and pepper.
3. Serve each bowl topped with cheese.

tomatoes, kidney beans, water, salsa, corn, chili powder, jalapeno chili, barley, salt, cheddar cheese

Taken from www.food.com/recipe/salsa-chili-467824 (may not work)