Ingredients
2-1/4 cups water1 can (16 ounces) kidney beans, rinsed and drained1 can (16 ounces) chili beans, undrained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) no-salt-added stewed tomatoes1 can (6 ounces) tomato paste1 tablespoon chili powder1 teaspoon dried oregano1 teaspoon minced garlic1-1/2 cups fresh or frozen corn1-1/2 cups coarsely chopped yellow summer squash
Preparation
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.
