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  • 10servings
  • 30minutes
  • 179calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/4 cups water

  2. 1 can (16 ounces) kidney beans, rinsed and drained

  3. 1 can (16 ounces) chili beans, undrained

  4. 1 can (15 ounces) pinto beans, rinsed and drained

  5. 1 can (15 ounces) tomato sauce

  6. 1 can (14-1/2 ounces) no-salt-added stewed tomatoes

  7. 1 can (6 ounces) tomato paste

  8. 1 tablespoon chili powder

  9. 1 teaspoon dried oregano

  10. 1 teaspoon minced garlic

  11. 1-1/2 cups fresh or frozen corn

  12. 1-1/2 cups coarsely chopped yellow summer squash

Instructions Jump to Ingredients ↑

  1. Three-Bean Chili Recipe photo by Taste of Home 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. Yield: 10 servings.

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