Cooked - Zippy Bean Stew - New Recipe

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Zippy Bean Stew

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6.0

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-½ ounces) diced tomatoes and green chiles

1 can (14-½ ounces) vegetable broth or reduced-sodium chicken broth

2 cups frozen corn, thawed

1 can (4 ounces) chopped green chiles, undrained

3 cups water

2 medium carrots, sliced

1 large onion, chopped

2 garlic cloves, minced

2 teaspoons chili powder

In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chiles. 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.

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