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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