Three-Bean Chili

Ingredients:

2 1/4 cups water

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15.5 ounces) red beans, rinsed and drained

1 can (15.5 ounces pinto beans, rinsed and drained

1 can (15 ounces) chunky chili tomato sauce

1 can (14.5 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 the corn and squash. Bring to a boil. Reduce heat; simmer for 10 minutes longer or until squash is tender.

Serve with cornbread, crackers, or corn chips.