Spicy Veggie Chili

2 (15 ounce) cans navy beans with liquid
2 (15 ounce0 cans Mexican stewed tomatoes
1 (15 ounce) can pinto beans with liquid
1 (15 ounce) can whole kernel corn
1/2 can Rotel Original
1 onion, 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, chili powder, Rotel, oregano, seasoned salt and 1 1/2 cups water.

Cover and cook on LOW for 4 to 6 hours.

Serves 6 to 8.

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