Three-Bean Chili Recipe

Three-Bean Chili Recipe Three-Bean Chili Recipe photo by Taste of Home Rating 5

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.

This recipe is:

Quick

Diabetic Friendly

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Three-Bean Chili Recipe
  • Prep/Total Time: 30 min.
  • Yield: 10 Servings
5 25 30

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

  • 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.

Nutritional Facts 1 cup equals 179 calories, 1 g fat (trace saturated fat), 0 cholesterol, 491 mg sodium, 37 g carbohydrate, 10 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.

Originally published as Three-Bean Chili in Quick Cooking March/April 2005, p54

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Three-Bean Chili Recipe

Three-Bean Chili

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(1-1) of 1 reviews

Reviewed on Jan. 10, 2008 by liliandozier

 
 

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