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 driained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce ( 1 & 1/4 cups)
1 teaspoon dried oregano leaves
Toritilla chips, broken, if desired
Shredded Cheddar cheese, if desired 

Directions

1. Heat oil in 3-quart suacepan over medium-high heat. Cook onion and bell peper in oil 5 minutes, stirring occasionally until crisp-tender.
2. Stir in remaining ingredients except tortilla chips and cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occaisionally. Sprinkle each serving with chips and cheese.

Note: brown 1/2 lb of turkey or faux ground beef before cooking onion and bell peper (drain if necessary)