A chili recipe with three kinds of beans means three times the flavor!

• 1 tablespoon vegetable oil
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 (28 oz.) can crushed tomatoes, undrained
• 1 (15 to 16 oz.) can pinto beans, rinsed and drained
• 1 (15 to 16 oz.) can dark red kidney beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) can enchilada sauce
• 1 teaspoon dried oregano leaves
• Tortilla chips, broken (optional)
• Cheddar cheese, shredded (optional)

Directions

Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp but slightly tender.

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.

Sprinkle each serving with tortilla chips and cheese.

About The Author

© Donna Monday
Cha…cha…cha…it’s chili time!
http://www.best-chili-recipes.com