Vegetable Chili

2 (14 ounce) cans diced tomatoes and green chile peppers, undrained
2 (15 ounce) cans kidney or black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup water
1 (10 ounce) package frozen whole kernel corn
1 (1 1/2 ounce) envelope chili seasoning mix

In a 3 1/2 to 4 quart slow cooker combine, undrained tomatoes and green chile peppers, beans, tomato sauce, water, corn and chili seasoning mix.

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.

Makes 6 servings.



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