Spicy Black Bean Stew

1/4 c Vegetable Broth (home made)

2 md Onion

2 md Pepper green

2 T Garlic clove minced

1 ea Celery stalk

1/2 c Carrots, cubed

15 oz Black beans canned

3 t Chili powder

8 oz V8 juice

8 oz Canned chilies

In a skillet over medium high heat, bring broth to simmering; add chopped onions and bell peppers and garlic. Cover and steam 3 minutes. Spoon into slow cooker. Add remaining ingredients. Cook on low for 6 to 8 hours until stew thickens. Serve over baked potato, rice or pasta.