adapted from: Low-Fat High-Flavor Cookbook
1 large can (7oz) diced green chilies
1 red bell pepper diced
1 cup chopped onion
3 garlic cloves, minced
1 t ground cumin
1/2 t ground coriander
1 T chili powder
1/2 t brown sugar
1 (14.5 oz) diced tomatoes with jalapenos
2 cans (16oz) red kidney beans, rinsed and drained
Dump all ingredients in Crock Pot. Cook on HIGH for about 4 hours.
You can cook on stove top for about 35-50 minutes until thoroughly heated.
I served this with this mac-n-cheese and a loaf of herb bread.