This stew-like dish, made with convenient canned items, is perfect for spicing up a family gathering on a cool day. It tastes great and requires little time and attention.
—PAMELA SCOTT GARLAND, TX
PREP: 5 MIN. • COOK: 4 HOURS • MAKES: 8 -10 SERVINGS (ABOUT 2 1/2 QUARTS)
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
1 can (14 1/2 ounces) diced tomatoes or diced tomatoes with green chilies
1 can (14 1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chilies
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.