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 chiles
• 1 can (14-1/2 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

Directions

1. 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.