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Three-Bean Enchilada Chili

Three-Bean Enchilada Chili
  • Prep 10 min
  • Total 40 min
  • Servings 5
Enjoy this delicious three-beans and vegetable chili dinner that's ready in just 40 minutes - serve sprinkled with tortilla chips and cheese.
Updated October 21, 2010

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

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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