2 cups cooked kidney beans (1 can drained and rinsed)
2 cups cooked pinto beans
2 cups cooked black beans
2-4 cups shoepeg corn (preferably organic)
2 c. chicken broth (or water with boullion)
1 onion, diced
1 can diced tomatoes
1 can Ro-Tel tomatoes
1 T chili powder
2-3 cloves garlic, pressed
1 T dried or fresh parsley, crushed
(sea) salt to taste
Mix all ingredients and cook for at least 2 hours or in a crock pot.
Serve with healthy tortilla chips, grated cheese, and sour cream. Enjoy!