Zippy Bean Stew

I found this recipe in the Light & Tasty magazine, and I make it at least once a week. A whole pot will due all week. It tastes even better when reheated. I changed it a little bit. It was a originally a slow cooker recipe, but since I'd rather cook it on stove top, it works the same. And takes a lot less time. Serve with cornbread or Hearty Oat Loaf.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 2 (14 1/2ounce) cans chicken broth (I used garlic, low sodium can be used as well)
• 2 (16 ounce) cans kidney beans, drained
• 2 (15 ounce) cans pinto beans, undrained (you can drain if you like)
• 2 (14 1/2ounce) cans diced tomatoes with mild green chilies, undrained
• 2 (4 ounce) cans  chopped green chilies, undrained (optional)
• 2 (15 ounce) cans corn, undrained (doesn't matter whether it's golden corn or white corn. Either is fine. If you use cream corn it tend)
• 1 -3  cup water
• 4  medium carrots, chopped
• 1  onion, chopped
• 4  garlic cloves, minced
• 4  teaspoons chili powder
•  salt (optional)
• 1  dash cayenne pepper

Directions

1. In a large pot, combine all the ingredients.
2. Bring to boil on medium heat for 15-30 minutes.
3. Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
4. Add seasonings to taste (2 teaspoons of salt ought to be enough).
5. Add other seasonings--spice it up a bit.
6. This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
7. Switch the beans around.
8. I will use lima beans, or great northern beans.
9. Any type of bean can be substituted.
10. Heck, use 4 different types of beans.
11. It makes for a great healthy meal.
12. You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
13. It's a very flexible recipe you can add your own stuff to.