- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (14.5 ounce) can stewed tomatoes, or Mexican stewed tomatoes, cut up
- 1 (14.5 ounce) can diced tomatoes, or diced tomatoes with green chilies
- 1 (14.5 ounce) can chicken broth
- 1 (11 ounce) can Mexicorn, drained
- 2 (4 ounce) cans chopped green chilies
- 4 green onions, thinly sliced
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried minced garlic
- In a slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until heated through.