Three-Bean Enchilada Chili
Equipment
Ingrediënten
- 1 tablespoon vegetable oil
- 1 large onion chopped (1 cup)
- 1 medium green bell pepper chopped ( 1 cup)
- 1 can 28 oz crushed tomatoes, undrained
- 1 can 15 oz dark red kidney beans, drained, rinsed
- 1 can 15 oz black beans, drained, rinsed
- 1 can 15 oz pinto beans, drained, rinsed
- 1 can 10 oz enchilada sauce (11⁄4 cups)
- 1 teaspoon dried oregano leaves
- Tortilla chips broken, if desired
- Shredded Cheddar cheese if desired
Instructies
- 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.
Notes / Tips / Wine Advice:
Pinto beans are two-tone kidney-shaped beans widely used in Central and South American cooking. They turn pink when cooked and are the most widely used bean in refried beans.
Nutritional Information
Calories: 390 kcal
