Dinner: 30-Minute Three-Bean Chili Recipe
Ingredients
2-1/4 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon minced garlic
1-1/2 cups fresh or frozen corn
1-1/2 cups coarsely chopped yellow summer squash
Instructions
In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and squash. Bring to a boil. Reduce heat; simmer 10 minutes longer or until squash is tender.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
