1 (15-ounce) can red beans or kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours.
To use a slow cooker, combine everything in the pot, and cook on high for the first hour; then turn the temperature down to low, and cook 7 more hours.
From:   The Greenbrier