Three-Bean Enchilada Chili
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
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.
