Three-Bean Chili Recipe
- 2 1/4 cups water
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can chili beans, undrained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can no-salt-added stewed tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 1/2 cups fresh or frozen corn
- 1 1/2 cups coarsely chopped yellow summer squash
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes Add corn and squash, Bring to a boil. Reduce heat; simmer 10 minutes longer or until squash is tender.
