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Cheesy Enchilada Chili

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This Cheesy Enchilada Chili is a hearty and flavorful dish that combines the rich flavors of enchiladas with the comfort of chili. Topped with melted cheese and served with your favorite toppings, it’s the ultimate comfort food!

Ingredients

Scale
  • 1 lb ground beef (or turkey)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz) green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup beef broth (or chicken broth)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sour cream (for serving)
  • Tortilla chips (for serving)

Instructions

  • Cook the meat:
    In a large pot, cook the ground beef over medium heat until browned, breaking it apart with a spoon. Drain excess fat.
  • Sauté the veggies:
    Add the chopped onion and minced garlic to the pot with the meat. Cook for 3-4 minutes until softened.
  • Add the liquids and seasonings:
    Stir in the red enchilada sauce, diced tomatoes, green chilies, black beans, kidney beans, and beef broth. Add the chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to combine.
  • Simmer the chili:
    Bring the chili to a simmer and cook for 20-30 minutes, stirring occasionally, until thickened and the flavors meld together.
  • Top with cheese:
    In the last 5 minutes of cooking, sprinkle the shredded cheddar cheese on top of the chili. Cover the pot and let the cheese melt.
  • Serve:
    Ladle the chili into bowls and top with a dollop of sour cream and tortilla chips.

Notes

  • For a spicier chili, add diced jalapeños or hot sauce.
  • You can make this recipe ahead of time and refrigerate for up to 3 days.
  • This chili can be frozen for up to 2 months. Reheat thoroughly before serving.

Nutrition

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