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Chunky Three-Bean Chili

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Serves 10

Healthy, tasty and very easy to prepare.

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:

  1. 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.
  2. 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.
  3. Spoon into serving bowls and enjoy.
Course: Dinner
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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