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Chunky Three-Bean Chili

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Serves 10 | 

Healthy, tasty and easy to make.


2 1/4 cups water
1 can chili beans, 15 oz, undrained
1 can kidney beans, 15 oz, rinsed and drained
1 can pinto beans, 15 oz, rinsed and drained
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
1 1/2 cups yellow summer squash, coarsely chopped


  1. 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.
  2. 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.
  3. Spoon into serving bowls and enjoy.
Main Ingredient: Kidney Beans, Pinto Beans, Beans, Chili Beans, Legumes
Course: Dinner
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