This recipe comes from Capper's Farmer magazine.
Ingredients:
• 2 cans (15 ounces each) kidney or black beans, rinsed and drained• 1 pint diced tomatoes, or 1 can (14-1⁄2 ounces), undrained
• 2 teaspoons chicken base or bouillon
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground cumin
• 1 can (4 ounces) chopped green chilies
• 1⁄4 cup diced red or green bell peppers
• 1 cup frozen corn kernels, optional
• 2 cups cooked, cubed chicken
• 1 teaspoon chili powder, or to taste
• Hot sauce, optional
Instructions:
1. Place all ingredients in a slow cooker, and stir to combine.2. Cover and cook on high for 3 to 5 hours, or on low for 5 to 7 hours.
