Ingredients

• 1 16oz can kidney beans, rinsed and drained
• 1 15-1/4oz can whole kernel corn, drained
• 1 15oz can garbanzo beans or chickpeas, rinsed and drained
• 1 15oz can black beans, rinsed and drained
• 1 15oz can chili with beans
• 1 cup barbecue sauce
• 1 cup El Patio Hot salsa
• 1/3 cup packed brown sugar
• 1/4 teaspoon hot pepper sauce
• Chopped green onions, optional

Directions

1. In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.

Original recipe