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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 10 |
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This hearty stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes great and requires so little time and attention, notes Pamela Scott of Garland, Texas. Ingredients:
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 |
Directions:
1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through. Yield: 8 -10 servings (about 2-1/2 quarts).
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