Just dump, mix, and cook in a slow cooker. What could be easier on a busy day!
Serve with a tossed salad or fruit and some tortilla chips, warm tortillas, or cornbread.
To make this stew vegetarian, just substitute vegetarian chili for the regular chili.
TEX-MEX STEW (Pantry Cooking II)
1 can (15 ounces) chili with beans
1 can (15 ounces) whole kernel corn, undrained
1 can (15 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons Tex-Mex Seasoning
Combine all ingredients in a 3-quart, or larger, slow cooker. Cover and cook on low for 6 to 8 hours. Serves 4 to 6.
