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Three-Bean Enchilada Chili
Three-Bean Enchilada Chili
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Prep Time:
10 minutes
Total Time:
40 minutes
Satisfy your cravings with quick 40-minute three-bean and veggie chili topped with tortilla chips and cheese for a delightful dinner.
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
Instructions:
  • In a 3-quart saucepan, heat oil over medium-high heat. Sauté onion and bell pepper for 5 minutes, stirring occasionally, until crisp-tender.
  • Add the rest of the ingredients, excluding the tortilla chips and cheese. Bring to a boil, then lower the heat to medium-low. Let it simmer without covering for 10 to 15 minutes, stirring from time to time. Finally, top each serving with chips and cheese before serving.

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