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