Jump to Recipe Print Recipe

Three-Bean Enchilada Chili

Portions:5
Share on Facebook Print Recipe

Equipment

Ingredients

  • 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

Instructions

  • 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
————————————————————————————————–
Course Chili / Vegetables
clue Quick
Diets Low Fat / Vegetarian