Enjoy this delicious three-beans and vegetable chili dinner that's ready in just 40 minutes - serve sprinkled with tortilla chips and cheese.
Three-Bean Enchilada Chili
- Prep Time 10 min
- Total 40 min
- Servings 5
- Ingredients 11
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
Instructions
-
Step1Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 5 minutes, stirring occasionally, until crisp-tender.
-
Step2Stir 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
315
Calories
4g
Total Fat
21g
Protein
68g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 315
- Calories from Fat
- 35
- Total Fat
- 4g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 1060mg
- Total Carbohydrate
- 68g
- Dietary Fiber
- 19g
- Protein
- 21g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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