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