Best Recipes: Three Bean Enchilada Chili
by: Donna Monday
A chili recipe with three kinds of beans means three times the flavor!
- tablespoon vegetable oil
- cup onion, chopped
- cup green bell pepper, chopped
- (28 oz.) can crushed tomatoes, undrained
- (15 to 16 oz.) can pinto beans, rinsed and drained
- (15 to 16 oz.) can dark red kidney beans, rinsed and drained
- (15 oz.) can black beans, rinsed and drained
- (10 oz.) can enchilada sauce
- teaspoon dried oregano leaves
Tortilla chips, broken (optional)
Cheddar cheese, shredded (optional)
Directions
Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp but slightly tender.
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.
Sprinkle each serving with tortilla chips and cheese.
About The Author
© Donna Monday
Chachachaits chili time!
http://www.best-chili-recipes.com
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