Description
This Cheesy Enchilada Chili is a hearty and flavorful dish that combines the best of enchiladas and chili in one pot. Packed with ground beef or turkey, beans, corn, and a blend of spices, this cheesy chili is topped with melted cheddar and optional garnishes for a satisfying meal.
Ingredients
Ground Beef or Turkey:
1 lb
Olive Oil:
1 tablespoon
Onion (diced):
1 small
Garlic (minced):
2 cloves
Black Beans (drained and rinsed):
1 (15 oz) can
Pinto Beans (drained and rinsed):
1 (15 oz) can
Diced Tomatoes with Green Chilies:
1 (10 oz) can
Red Enchilada Sauce:
1 (10 oz) can
Beef or Chicken Broth:
1 1/2 cups
Frozen Corn:
1 cup
Chili Powder:
1 teaspoon
Cumin:
1/2 teaspoon
Smoked Paprika:
1/2 teaspoon
Salt:
1/2 teaspoon
Shredded Cheddar Cheese (or Mexican Blend):
2 cups
Optional Toppings:
Sour cream, chopped cilantro, sliced jalapeños, tortilla chips
Instructions
- Heat Olive Oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook Onion and Garlic: Add diced onion and cook until softened. Add garlic and cook for another 30 seconds.
- Cook Ground Meat: Add ground beef or turkey and cook until browned. Drain excess grease if needed.
- Add Ingredients: Stir in black beans, pinto beans, diced tomatoes, enchilada sauce, broth, corn, and seasonings.
- Simmer: Bring to a simmer and cook uncovered for 15–20 minutes.
- Melt Cheese: Reduce heat, stir in shredded cheese until melted and smooth.
- Serve: Ladle into bowls and top with optional garnishes.
Notes
- For a creamier version, stir in 1/4 cup cream cheese before adding the shredded cheese.
- This chili thickens as it sits and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 75 mg
