Three-Bean Chili

Name: Three-Bean Chili
Ingredients: 2 1/4 cups water; 1 (16 ounce) can kidney beans, rinsed, drained; 1 (15 1/2 ounce) can chili beans, undrained; 1 (15 ounce) can pinto beans, rinsed, drained; 1 (15 ounce) can tomato sauce; 1 (14 1/2 ounce) can no-salt-added stewed tomatoes; 1 (6 ounce) can tomato paste; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon garlic, minced; 1 1/2 cups frozen corn; 1 1/2 cups summer squash, coarsely chopped

12 ingredients

3 steps

Ingredients

2 1/4 cups water
1 (16 ounce) can kidney beans, rinsed, drained
1 (15 1/2 ounce) can chili beans, undrained
1 (15 ounce) can pinto beans, rinsed, drained
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can no-salt-added stewed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic, minced
1 1/2 cups frozen corn
1 1/2 cups summer squash, coarsely chopped

Directions

1

In a large saucepan, combine water, beans, tomast sauce, tomatoes, tomato paste & seasonings.
2

Bring to a boil, then reduce heat & simmer, uncovered for 10 minutes.
3

Add corn & squash, then bring back to a boil, simmering another 10 minutes or until the squash is tender.