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.
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Chunky Three-Bean Chili
Serves 10
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.
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