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Three-Bean Enchilada Chili |
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| Course : |
Enchiladas |
| From: |
HungryMonster.com |
| Serves: |
5 |
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Ingredients:
| 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 |
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| |
Preparation:
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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