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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Hearty ingredients and zesty spices will make you forget that this chunky chili is good for you. It's loaded with taste—you'll never miss the meat! assures Gail Rector-Evans of Hastings, Oklahoma. 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 |
Directions:
1. 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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