Three-Bean Enchilada Chili |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Another recipe from my Mother. Ingredients:
1 tablespoon vegetable oil |
1 cup chopped onion |
1 cup green bell pepper, chopped |
2 cups crushed tomatoes |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can dark red kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) can enchilada sauce |
1 teaspoon dried oregano leaves |
tortilla chips |
shredded cheddar cheese |
Directions:
1. Heat oil in a 3 quart saucepan over medium 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.
3. Simmer uncovered 15 minutes stirring occasionally. Sprinkle each serving with chips and cheese.
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