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Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
2 1/4 cups water |
1 (16 ounce) can kidney beans, rinsed, drained |
1 (15 1/2 ounce) can chili beans, undrained |
1 (15 ounce) can pinto beans, rinsed, drained |
1 (15 ounce) can tomato sauce |
1 (14 1/2 ounce) can no-salt-added stewed tomatoes |
1 (6 ounce) can tomato paste |
2 teaspoons chili powder |
1 teaspoon dried oregano |
1 teaspoon garlic, minced |
1 1/2 cups frozen corn |
1 1/2 cups summer squash, coarsely chopped |
Directions:
1. In a large saucepan, combine water, beans, tomast sauce, tomatoes, tomato paste & seasonings.
2. Bring to a boil, then reduce heat & simmer, uncovered for 10 minutes.
3. Add corn & squash, then bring back to a boil, simmering another 10 minutes or until the squash is tender.
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