Print

Cheesy Enchilada Chili

Cheesy Enchilada Chili
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Units Scale

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

Find it online: https://www.cookflash.com/cheesy-enchilada-chili/