Three-Bean Enchilada Chili

Three-Bean Enchilada Chili

Enjoy this delicious three-beans and vegetable chili dinner that's ready in just 40 minutes - serve sprinkled with tortilla chips and cheese.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

5

servings

1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
1
can (28 ounces) crushed tomatoes, undrained
1
can (15 to 16 ounces) pinto beans, rinsed and drained
1
can (15 to 16 ounces) dark red kidney beans, rinsed and drained
1
can (15 ounces) black beans, rinsed and drained
1
can (10 ounces) enchilada sauce (1 1/4 cups)
1
teaspoon dried oregano leaves
Tortilla chips, broken, if desired
Shredded Cheddar cheese, if desired
  1. Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 5 minutes, stirring occasionally, until crisp-tender.
  2. 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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Turkey-Bean Enchilada Chili
Cook 1/2 pound ground turkey in oil until light brown before cooking onion and bell pepper; drain if desired. Add onion and bell pepper. Continued as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 315
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 1060mg;
  • Total Carbohydrate 68g
    • (Dietary Fiber 19g,
  • Protein 21g;
*Percent Daily Values are based on a 2,000 calorie diet.