Zippy Bean Stew

Name: Zippy Bean Stew
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes and green chilies; 1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth; 2 cups frozen corn, thawed; 1 can (4 ounces) chopped green chilies, undrained; 3 cups water; 2 medium carrots, sliced; 1 large onion, chopped; 2 garlic cloves, minced; 2 teaspoons chili powder

11 ingredients

1 steps

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
2 cups frozen corn, thawed
1 can (4 ounces) chopped green chilies, undrained
3 cups water
2 medium carrots, sliced
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder

Directions

1

In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chilies. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended.