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Three-Bean Chili

By: Gail Rector  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 3.8 Read Reviews (2)

Rate/Review | 142 people have saved this

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 1/4 cups water
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can chili beans, undrained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can no-salt-added stewed tomatoes
  • 1 (6 ounce) can 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.

Footnotes

  • Nutritional Analysis: One cup equals 236 calories, 1 g fat (trace saturated fat), 0 cholesterol, 722 mg sodium, 48 g carbohydrate, 13 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2008 by Renee Z 
This chili recipe is good but not great. I had to add alot more seasoning, chili powder,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Erimess 
This was WAY too tomato-y. I ended up doubling the spices, then started adding pepper (which... MORE

 
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