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Wednesday, September 30, 2009
Three Bean Enchilada Chili - I couldn't even wait - This is THAT good.

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 can (28oz) crushed tomatoes, undrained
1 can pinto beans, drained, rinsed
1 can dark red kidney beans, drained, rinsed
1 can black beans, drained, rinsed
1 can (10 oz) enchilada sauce (1 1/4 Cups)
1 teaspoon dried oregano leaves
Tortilla Chips, broken, if desired
Shredded Cheddar Cheese, if desired

In 2 quart saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes,stirring occasionally, until crisp-tender.

Stir in remaining ingredients except tortilla chips. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally. Sprinkle individual servings with chips and cheese if desired.

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