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30-Minute Three-Bean Chili Recipe

30-Minute Three-Bean Chili Recipe

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. YIELD:10 servings

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

  • 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.

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.