30-Minute Three-Bean Chili

• 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

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.

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

Taken from www.tasteofhome.com/recipes/30-minute-three-bean-chili/ (may not work)