Ingredients
2 cans (15 ounces each) black beans, rinsed and drained1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with mild green chiles1 can (14-1/2 ounces) chicken broth1 can (11 ounces) Mexicorn, drained2 cans (4 ounces each) chopped green chiles4 green onions, thinly sliced2 to 3 tablespoons chili powder1 teaspoon ground cumin1/2 teaspoon dried minced garlic
Preparation
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.
