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Three-Bean Enchilada Chili

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Three-Bean Enchilada Chili
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 5
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Enjoy this delicious three-beans and vegetable chili dinner that's ready in just 40 minutes - serve sprinkled with tortilla chips and cheese.

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

Directions

  • 1 Heat oil in 3-quart saucepan over medium-high 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. Simmer uncovered 10 to 15 minutes, stirring occasionally. Sprinkle each serving with chips and cheese.
Tips  

Pinto beans are two-tone kidney-shaped beans widely used in Central and South American cooking. They turn pink when cooked and are the most widely used bean in refried beans.

Cook 1/2 pound ground turkey in oil until light brown before cooking onion and bell pepper; drain if desired. Add onion and bell pepper. Continued as directed.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
(
Saturated Fat
1g
)
Cholesterol
0mg
Sodium
1060mg
Total Carbohydrate
68g
(
Dietary Fiber
19g
)
Protein
21g
Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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