2 (15 ounce) cans navy beans with liquid
2 (15 ounce) cans Mexican stew tomatoes
1 (15 ounce) can pinto beans with liquid
1 (15 ounce) can whole kernel corn
1 onion, chopped
3 ribs celery, chopped
1 tablespoon chili powder
2 teaspoons dried oregano leaves
1 teaspoon seasoned salt

In 5 to 6-quart slow cooker, combine both beans, tomatoes, corn, onion, celery, chili powder, oregano, seasoned salt and 1 1/2 cups water.

Cover and cook on LOW for 4 to 6 hours.

Serve with hot rolls or cornbread.

Makes 6 to 8 servings.