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2 (15 oz.) cans black beans, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes or Mexican stewed tomatoes, cut up
1 (14 1/2 oz.) can diced tomatoes or diced tomatoes with green chiles
1 (14 1/2 oz.) can chicken broth
1 (11 oz.) can Mexicorn, drained
2 (4 oz.) cans chopped green chiles
4 green onions, thinly sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic
In a crock pot, combine all ingredients. Cover and cook on HIGH for 4 to
5 hours or until heated through.
Serves 8 to 10. Yields about 2 1/2 quarts.