THREE-BEAN ENCHILADA CHILI

Three-Bean Enchilada Chili image

Enjoy this delicious three-beans and vegetable chili dinner that's ready in just 40 minutes - serve sprinkled with tortilla chips and cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 11

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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

Steps:

Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 5 minutes, stirring occasionally, until crisp-tender.
Stir in remaining ingredients except tortilla chips and cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occasionally. Sprinkle each serving with chips and cheese.

Nutrition Facts : Calories 315, Carbohydrate 68 g, Cholesterol 0 mg, Fiber 19 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1060 mg