Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes and green chiles1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth2 cups frozen corn, thawed1 can (4 ounces) chopped green chiles, undrained3 cups water2 medium carrots, sliced1 large onion, chopped2 garlic cloves, minced2 teaspoons chili powder
Preparation
In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chiles. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended.
