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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Delicious meals for the cold weather. They're hearty enough to keep you going, and will satisfy even the hungriest appetite. Whether you're craving beef, pork or chicken, we have you covered. Try a few of these recipes and add them to your collection. Making a wholesome filling meal doesn't have to be hard. View Recipes >
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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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