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 min
  • Total Time 40 min
  • Servings 5

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

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