South of the Border

From Pam Johnson

South of the Border:

1 C. Small red Beans, washed
1 T. Oil
1 T. minced garlic
1 C. chopped onion
1 small can green chiles
½ C. grated carrots
½ C. chopped celery
2 chopped red peppers
6 C. vegetable broth
1 can whole kernel corn
2 tsp. Ground cumin
2 tsp. Ground coriander
1 tsp. Cayenne peper (or to taste)

Place beans in boiling water. Remove from heat and let sit for 1 hour. Drain. Heat oil in skillet, add onions & garlic to saute. Add chiles, carrots, celery & red pepper. Saute for 2 min. Place in crock & add beans & remaining ingredients. Stir, cover & cook on low 5-7 hours. Top each serving with crumbled corn chips.