There’s something magical about a warm, hearty bowl of chili that just hugs your soul. But when you take that classic comfort and give it a cheesy enchilada twist? Game-changer. This Cheesy Enchilada Chili is packed with bold flavors, a rich, velvety texture, and just the right amount of spice to keep things exciting. Trust me, you’re going to love every spoonful. Perfect for cozy nights in, game-day gatherings, or just when you need a little food therapy.
Why You’ll Love Cheesy Enchilada Chili
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile
This chili is the best of both worlds—part classic, part enchilada-inspired masterpiece. Serve it over rice, scoop it up with tortilla chips, or eat it straight from the bowl. You do you!
Budget-Friendly
Made with pantry staples and easy-to-find ingredients, this dish gives you gourmet flavors without breaking the bank.
Quick and Easy
Minimal prep, simple steps, and a slow-simmered taste without the long wait. Perfect for busy weeknights or lazy weekends.
Customizable
Spice it up, tone it down, make it extra cheesy, or add your favorite toppings. This chili is all about making it your own.
Crowd-Pleasing
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Cheesy Enchilada Chili
Here’s the magic of this chili—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Ground Beef
The base of the chili, bringing richness and hearty flavor. You can swap it for ground turkey or chicken if you prefer a leaner option.
Onion
Adds a subtle sweetness and depth of flavor. You’ll want to sauté this to bring out its natural richness.
Garlic
Because everything’s better with garlic. It enhances the savory goodness of the dish.
Enchilada Sauce
The secret to that irresistible Tex-Mex kick. It infuses the chili with bold, smoky flavors.
Diced Tomatoes
Adds acidity and freshness, balancing the richness of the cheese and beef.
Black Beans
Creamy and hearty, they add protein and texture to the chili.
Kidney Beans
A classic chili addition, giving the dish an extra layer of heartiness.
Corn
A touch of natural sweetness that complements the smoky enchilada sauce beautifully.
Chili Powder
Brings warmth and just the right amount of spice.
Cumin
Adds depth and an earthy, smoky undertone.
Paprika
A hint of sweetness and color to round out the flavors.
Shredded Cheese
The melty, gooey finishing touch that makes this chili irresistible. Use cheddar, Monterey Jack, or a Mexican blend for the ultimate cheesy experience.
Salt & Pepper
Essential for bringing all the flavors together.
Instructions
Sauté the Aromatics
Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease. Add the diced onion and garlic, sautéing until soft and fragrant.
Add the Base Ingredients
Stir in the enchilada sauce, diced tomatoes, black beans, kidney beans, corn, chili powder, cumin, and paprika. Give it a good stir to combine everything evenly.
Simmer to Perfection
Lower the heat and let the chili simmer for about 20-30 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking.
Stir in the Cheese
Once the chili is thick and flavorful, stir in the shredded cheese until melted and creamy. This is where the magic happens!
Serve and Enjoy
Ladle the chili into bowls, top with extra cheese, and garnish with your favorite toppings like sour cream, avocado, or chopped cilantro. Enjoy every cheesy, spicy bite!
Nutrition Facts
Servings: 6
Calories per serving: 450
(Note: Nutrition values are estimates and may vary based on ingredients used.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Cheesy Enchilada Chili
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with warm, buttered cornbread for the ultimate comfort meal.
- Pair it with crispy tortilla chips for a fun, scoopable chili experience.
- Spoon it over cooked rice for a hearty and filling meal.
- Top with sliced avocado, sour cream, and fresh cilantro for extra flavor and creaminess.
Additional Tips
- For extra spice, add diced jalapeños or a dash of cayenne pepper.
- Want it even cheesier? Stir in more cheese just before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This chili freezes well! Just cool completely and store in freezer-safe containers for up to 3 months.
Faq’s
Can I make this chili in a slow cooker? Yes! Brown the beef first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I use chicken instead of beef? Absolutely! Shredded rotisserie chicken works great as a substitute.
What’s the best cheese to use? A blend of cheddar and Monterey Jack melts beautifully and adds the best flavor.
Can I make this chili vegetarian? Yes! Just skip the meat and add extra beans or even some diced bell peppers for heartiness.
Is this chili spicy? It has a mild kick, but you can adjust the spice level by adding more or less chili powder.
What can I use instead of enchilada sauce? You can make a homemade version with tomato sauce, chili powder, garlic, and cumin.
How do I thicken my chili? If it’s too thin, let it simmer longer, or mash some of the beans to naturally thicken it.
Can I add other veggies? Of course! Bell peppers, zucchini, or even sweet potatoes work well.
How do I make it creamier? Stir in a bit of cream cheese or heavy cream at the end.
What’s the best way to reheat leftovers? Reheat on the stovetop over low heat, stirring occasionally, or in the microwave in 30-second bursts.
Conclusion
Cheesy Enchilada Chili is the ultimate comfort food—bold, rich, and irresistibly cheesy. It’s easy to make, customizable to your taste, and perfect for any occasion. Whether you’re serving it for a crowd or enjoying a bowl on a cozy night in, this chili is bound to become a staple in your home. Give it a try, and let the flavors work their magic!
Print
Cheesy Enchilada Chili
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish / Chili
- Method: Stovetop Simmering
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
A hearty and comforting chili with a zesty enchilada twist. This Cheesy Enchilada Chili combines tender ground meat (or a plant-based alternative) with a medley of beans, vegetables, and bold spices simmered in a rich enchilada sauce. Topped with melty cheddar cheese, it’s perfect for warming up on a chilly day.
Ingredients
For the Chili:
- 1 lb ground beef (or turkey/plant-based alternative)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 can (10 oz) enchilada sauce (red)
- 1 cup beef or vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
Instructions
-
Brown the Meat & Sauté Vegetables:
- In a large pot or Dutch oven over medium heat, cook the ground beef until browned. If using a meat alternative, sauté until lightly browned. Drain any excess fat if needed.
- Add the diced onion, red and green bell peppers, and garlic. Cook for about 4–5 minutes until the vegetables soften.
-
Season & Simmer:
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to coat the meat and vegetables with the spices.
- Pour in the diced tomatoes (with juices), enchilada sauce, and broth. Add the black beans, kidney beans, and corn.
- Bring the mixture to a simmer and let it cook for 25–30 minutes, stirring occasionally, until the chili has thickened and the flavors meld.
-
Add the Cheese:
- Once the chili is cooked, stir in most of the shredded cheese (reserve a small handful for garnish) until it’s melted and incorporated into the chili for extra creaminess.
-
Serve:
- Ladle the chili into bowls and sprinkle the remaining cheese on top.
- Garnish with your favorite toppings such as sour cream, chopped cilantro, or diced avocado if desired. Serve hot with tortilla chips or warm cornbread.
Notes
- For a vegetarian version, substitute the ground meat with additional beans, textured vegetable protein, or your preferred meat alternative.
- Adjust the enchilada sauce and spices according to your heat preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: ~350 kcal
- Sugar: 8 g
- Sodium: ~800 mg
- Fat: ~15 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~9 g
- Trans Fat: ~0 g
- Carbohydrates: ~30 g
- Fiber: ~8 g
- Protein: ~22 g
- Cholesterol: ~55 mg