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Cheesy Enchilada Chili

This Cheesy Enchilada Chili combines the rich flavors of traditional enchiladas with a hearty chili base. It's a comforting and filling dish perfect for chilly nights or gatherings with friends and family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot
  • 1 Wooden spoon or spatula
  • 1 Measuring cups and spoons
  • 1 Can opener
  • 1 Cheese grater optional

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef (or turkey)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) enchilada sauce
  • 2 cups corn frozen or canned
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste pepper
  • 2 cups shredded cheddar cheese divided
  • chopped cilantro for garnish optional
  • sour cream for serving optional

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent, about 3-4 minutes.
  • Add the ground beef (or turkey) to the pot. Cook until browned and fully cooked, breaking it apart with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
  • Stir in the black beans, kidney beans, diced tomatoes with green chilies, enchilada sauce, corn, chili powder, cumin, smoked paprika, and salt and pepper. Mix well to combine.
  • Bring the chili to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 20 minutes, stirring occasionally.
  • Taste the chili and adjust seasonings if needed. Stir in 1 cup of shredded cheddar cheese until melted and well incorporated.
  • Serve hot, topped with the remaining shredded cheese and garnish with chopped cilantro and sour cream if desired.

Notes

This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
For a vegetarian version, simply omit the ground beef and substitute with more beans or lentils.
Feel free to add more vegetables such as bell peppers or zucchini for added nutrition.