Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         tablespoon    vegetable oil
1         large         onion, chopped (1 cup)
1         medium        green bell pepper, chopped (1 cup)
28        ounces        crushed tomatoes, undrained
16        ounces        pinto beans, rinsed and drained
16        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
                        Tortilla chips, broken, if desired
                        Shredded Cheddar cheese, if desired

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.