By Donna Monday

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.

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