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. .
By: Donna Monday