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)
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. Add with your breast chicken to spice-up your chicken enchilada chili recipe with three kinds of beans.
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.