Three-Bean Enchilada Chili

Course : Enchiladas
Serves: 5
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 tablespoons vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
28 ounces crushed tomatoes, undrained
15 ounces pinto beans, rinsed and drained
15 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 package Shredded Cheddar cheese, 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Enchiladas Recipes