Three-Bean Enchilada Chili

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This tasty chili recipe uses pinto beans, dark red kidney beans and black beans for a meal that will keep you satisfied!

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Chicago

Time needed

35 min preparation

Ingredients

  • 1 Tbs. vegetable oil
  • 1 lg. onion, chopped
  • 1 med. green bell pepper, chopped
  • 1 28-oz. crushed tomatoes, undrained
  • 1 15-oz. pinto beans, drained, rinsed
  • 1 15-oz. can dark red kidney beans, drained, rinsed
  • 1 15-oz. can black beans, drained rinsed
  • 1 10-oz. can enchilada sauce
  • 1 tsp. dried oregano leaves
  • tortilla chips, broken, if desired
  • shredded Cheddar cheese, if desired

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Directions

In 3-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except tortilla chips and cheese. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally. Sprinkle individual servings with chips and cheese if desired.

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