30-Minute Three-Bean Chili Recipe
30-Minute Three-Bean Chili Recipe photo by Taste of Home

30-Minute Three-Bean Chili Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1 cup: 179 calories, 1g fat (trace saturated fat), 0mg cholesterol, 491mg sodium, 37g carbohydrate (9g sugars, 10g fiber), 10g protein Diabetic Exchanges:1-1/2 starch, 1 lean meat 2 vegetabl


  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. Yield: 10 servings.
Originally published as Three-Bean Chili in Quick Cooking March/April 2005, p54

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