Three-Bean Chili - cooking recipe

Ingredients

2 1/4 cups water
1 (16 ounce) can kidney beans, rinsed, drained
1 (15 1/2 ounce) can chili beans, undrained
1 (15 ounce) can pinto beans, rinsed, drained
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can no-salt-added stewed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic, minced
1 1/2 cups frozen corn
1 1/2 cups summer squash, coarsely chopped

Preparation

In a large saucepan, combine water, beans, tomast sauce, tomatoes, tomato paste & seasonings.
Bring to a boil, then reduce heat & simmer, uncovered for 10 minutes.
Add corn & squash, then bring back to a boil, simmering another 10 minutes or until the squash is tender.