Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) stewed tomatoes, undrained1 can (8 ounces) tomato sauce1 can (4 ounces) chopped green chiles, drained1 envelope taco seasoning1/2 cup chopped onion Thinly sliced green onions, optionalTortilla chips and fresh mini bell peppers
Preparation
In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 5-6 hours. If desired, sprinkle with green onions. Serve the dip with tortilla chips and mini peppers.
