• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 cans (approx. 4 ounces each) chopped green chiles
• 1 can (14.5 ounces) Mexican seasoned stewed tomatoes, undrained
• 1 can diced (14.5 ounces) tomatoes, undrained
• 1 can (12 to 16 ounces) whole kernel corn, drained
• 4 to 6 green onions, sliced
• 2 tablespoons plus 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 small clove garlic, minced

1. Combine all ingredients in a 5 to 6-quart slow cooker. Cover and cook on HIGH for 3 to 4 hours (or cook on LOW 6 to 8 hours).

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