Ingredients:

2 cans 15 oz. each, black beans, drained and rinsed
2 cans 4.5 oz each, chopped green chilies
1 can 14.5 oz Mexican Stewed tomatoes, undrained
1 can 14.5 oz diced tomatoes, undrained
1 can 11 oz whole kernel corn, drained
4 green onions sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic

Directions:

Combine all ingredients in a 5 qt. slow cooker. Cover and cook on high 5 to 6 hours. Makes 8 cups. You can cook it low all day. Serve it with shredded cheddar and fat free sour cream.