2 15-ounce cans black beans, rinsed and drained ounce can Mexican stewed tomatoes, cut up ounce can diced tomatoes with green chilies 2 cups chicken broth 11 ounce can corn with chilies, drained 8 ounce can chopped green chilies 4 green onions, sliced thin 3 TBL chili powder 1 tsp ground cumin 1/2 tsp garlic Stir everything together in a slow cooker. Cook on hi heat setting 4 to 5 hours. Serve with cornbread.
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