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Ingredients
| vegetable oil: 1 Tbl |
| onions (chopped): 1 cup |
| green bell pepper (chopped): 1 cup |
| canned crushed tomatoes: 28 oz |
| pinto beans: 1 lb |
| red kidney beans: 1 lb (rinsed and drained) |
| black beans: 15 oz |
| enchilada sauce: 10 oz |
| dried oregano (leaves): 1 tsp |
Three-Bean Enchilada Chili
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
5 serving(s)
Tags
- Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 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 each serving with chips and cheese.