Veggie Taco Dip

Name: Veggie Taco Dip
Ingredients: 1 (16 ounce) can kidney beans, rinsed and drained; 1 (15 1/4 ounce) can whole kernel corn, drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (14 1/2 ounce) can stewed tomatoes; 1 (8 ounce) can tomato sauce; 1 (4 ounce) canchopped green chilies, drained; 1 envelope taco seasoning mix; 12 cup chopped onion; 2 -3 cloves garlic, minced; 12 teaspoon ground cumin; tortilla chips

11 ingredients

3 steps

Ingredients

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) canchopped green chilies, drained
1 envelope taco seasoning mix
12 cup chopped onion
2 -3 cloves garlic, minced
12 teaspoon ground cumin
tortilla chips

Directions

1

Combine all ingredients except for the tortilla chips in a slow cooker; stir to mix well.
2

Cover and cook on low for 5-7 hours.
3

Serve with tortilla chips.