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.

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Prep Time 10 min
Total Time 40 min
Servings 5

Ingredients

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

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Directions

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

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.

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