Mexican Style Three Bean Chili

• Produce

  • 2 15oz cans Black beans
  • 5 cups Corn, frozen
  • 5 cloves Garlic
  • 1 7oz can Green chili
  • 1 16oz can Kidney beans
  • 1 40oz can Pinto beans
  • 1 Red onion, large
  • 2 15oz cans Tomatoes

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Prepared

  • 2 28oz cans Enchilada sauce, red

• Other

  • 1 10oz can Ro*tel

Found on greatgrubdelicioustreats.com

Description

Ingredients

• 2 28oz cans enchilada sauce, red
• 1 40oz can pinto beans
• 2 15oz cans black beans
• 1 16oz can kidney beans
• 2 15oz cans diced tomatoes
• 1 7oz can diced green chili
• 1 10oz 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

Directions

• 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.