Three-Bean Chili

Name: Three-Bean Chili
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 10 cups, 10 serving(s)
Ingredients: 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

Submitted by Sydney Mike

"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."

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photo by loof751

Ready In:: 38mins
Ingredients:: 12
Yields:: 10 cups
Serves:: 10

ingredients

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

directions

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.

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Reviews

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!

Starrynews
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.

Noo8820
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!

loof751
We really enjoyed this chili -- tasty and pretty! I had to make some changes since I did not have any chili powder (which probably made it a bit hotter than the original recipe) by adding one can of jalapenos and 1 tsp cayenne pepper. Thanks for sharing this keeper!

ellie_