This recipe is adapted from Better Homes & Gardens. I've been making it for years and absolutely love it because it's yummy, fast, and easy. It tastes even better as left-overs!
1 15 oz. can of kidney beans
1 15 oz. can of navy or cannellini beans
1 15 oz. can of pinto beans
1 28 oz. can of diced tomatoes
1 8 oz. can of tomato sauce
2 1/2 cups of water
2 T. chili powder
minced garlic, to taste
1 t. oregano
salt and pepper, to taste
Place the above ingredients in a pot and bring to a boil. Cover pot, reduce heat and simmer for about 10 minutes.
("Vegetarian" recipe: add,
1 15 oz. can of corn
1 1/2 cups of cubed zucchini or yellow squash
Stir and bring to a boil again. Cover pot, reduce heat and simmer until veggies are tender, not soft. Serve.)
(Meat recipe: add
1 lb. of cooked ground beef or buffalo
Stir and bring to a boil again. Cover pot, reduce heat and simmer until for another 20-30 minutes. Serve.)
It's nice to serve this recipe with sour cream, shredded cheddar cheese and corn bread.
If you make your own corn bread, a nice twist is to add 1/2 cup of red or green bell pepper and 1/2 cup shredded monterey jack cheese to the batter before you bake--called "Confetti Corn Bread".