Three-Bean Chili

• 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

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.

water, kidney beans, chili beans, pinto beans, tomato sauce, salt, tomato paste, chili powder, oregano, garlic, frozen corn, summer

Taken from www.food.com/recipe/three-bean-chili-366698 (may not work)