Three-Bean Chili

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.

• Ready In: 38 mins
• Serves: 10
• Yields: 10 cups

Ingredients

• 2 1⁄4 cups water
• 1 (16 ounce) can kidney beans, rinsed, drained
• 1 (15 1/2ounce) can chili beans, undrained
• 1 (15 ounce) can pinto beans, rinsed, drained
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2ounce) 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.