Three-Bean Enchilada Chili

Course : Chili
Serves: 5
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1 tablespoons vegetable oil
1 large onion chopped (1 cup)
1 medium green bell pepper chopped (1 cup)
28 ounces tomatoes crushed, undrained
16 ounces pinto beans rinsed and drained
16 ounces dark red kidney beans rinsed and drained
15 ounces black beans rinsed and drained
10 ounces enchilada sauce (1 1/4 cups)
1 teaspoon dried oregano leaves
1 package Tortilla chips broken, if desired
1 cup Cheddar cheese Shredded , if desired

Preparation / Directions:

1. Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil about 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 to blend flavors, stirring occasionally. 3. Sprinkle each serving with tortilla chips and cheese.

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