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Chunky Three-Bean Chili
Serves 10
Healthy, tasty and very easy to prepare.
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Ingredients:
| 2 1/4 cups water |
| 1 can chili beans, undrained,15 oz. |
| 1 can kidney beans, rinsed and drained,15 oz. |
| 1 can pinto beans, rinsed and drained,15 oz. |
| 1 can tomato sauce, 15 oz. |
| 1 can stewed tomatoes, 14.5 oz. |
| 1 can tomato paste, 6 oz. |
| 1 tablespoon chili powder |
| 1 teaspoon oregano, dried |
| 1 teaspoon garlic, minced |
| 1 1/2 cups corn, fresh or frozen |
| 1 1/2 cups coarsely chopped yellow summer squash |
Directions:
- In a Dutch oven, combine water, chili beans, kidney beans, pinto beans, tomato sauce, stewed tomatoes, tomato paste, chili powder, oregano and garlic. Stir together and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
- Add corn and squash to Dutch oven. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes, or until squash is tender.
- Spoon into serving bowls and enjoy.
| Course: | Dinner |
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