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
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
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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.
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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.
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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.
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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