Mexican Style Three Bean Chili
This recipe is adapted from our good friend Marcia, and her "Party Arty Chili."
Calories:
Ingredients
- 2 28 oz cans enchilada sauce red
- 1 40 oz can pinto beans
- 2 15 oz cans black beans
- 1 16 oz can kidney beans
- 2 15 oz cans diced tomatoes
- 1 7 oz can diced green chili
- 1 10 oz can Rotel
- 5 cups frozen corn
- 1 large red onion chopped
- 5 cloves garlic minced
- 2 Tbs vegetable oil
- 1 Tbs chili powder
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
Instructions
- In a large dutch oven, heat oil over medium heat.
- Saute onions and garlic until tender.
- Drain and rinse all beans in a strainer, add to pan.
- Combine the remaining ingredients to pan, except corn.
- Cover and cook over medium/low heat for 30 minutes, stirring occasionally.
- Add corn and continue cooking for an additional 15 - 20 minutes.