Prep 10 mins
Cook 28 mins
The original of this low-fat chili recipe, which has been tweaked slightly, was found in the 2008 cookbook, Taste of Home Guilt Free Cooking.
- 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
- In a large saucepan, combine water, beans, tomast sauce, tomatoes, tomato paste & seasonings.
- Bring to a boil, then reduce heat & simmer, uncovered for 10 minutes.
- Add corn & squash, then bring back to a boil, simmering another 10 minutes or until the squash is tender.
This is a wonderfully flavored and rich chili. Great texture and easy to prepare. The quick cook time is also great, since I'm used to having to simmer chili for an hour or more. This is great for a quick weeknight dinner. Thanks for sharing!
This was a lovely chilli..easy and tasty! I added some finely diced red onion to mine,as we love it. We had the leftovers tonight,but threw in some chicken strips into it as it re-heated-delicious! A good healthy meal that was very much enjoyed. Made for PRMR.
Great chili, tasty and chock full of veggies! I might use chicken- or vegetable-stock instead of the water next time. Easy and quick to make, and it makes a LOT so be ready for leftovers! Thanks for sharing your recipe!