2 15-ounce cans black beans, rinsed and drained
14.5 ounce can Mexican stewed tomatoes, cut up
14.5 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.