Cheesy Enchilada Chili is a hearty, flavor-packed dish that combines the bold, smoky spices of enchilada sauce with the comforting richness of chili. Topped with gooey melted cheese, this one-pot meal is perfect for busy weeknights, game days, or whenever you’re craving something warm and satisfying.
Why You’ll Love This Recipe
- Combines the best of enchiladas and chili in one dish.
- Easy to make with pantry staples and minimal prep.
- Packed with protein, veggies, and cheesy goodness.
- Perfect for feeding a crowd or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or ground turkey
- Onion, diced
- Garlic, minced
- Red bell pepper, diced
- Black beans (canned, drained, and rinsed)
- Kidney beans (canned, drained, and rinsed)
- Corn (frozen or canned)
- Enchilada sauce (red or green)
- Diced tomatoes (canned)
- Chicken or beef broth
- Chili powder
- Ground cumin
- Paprika
- Salt and pepper
- Shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, green onions, jalapeños, tortilla chips
Directions
- Cook the meat: In a large pot or Dutch oven, cook the ground beef or turkey over medium heat until browned. Drain any excess grease.
- Sauté the aromatics: Add the diced onion, garlic, and red bell pepper to the pot. Cook until the onion is soft and translucent.
- Add the liquids and seasonings: Stir in the enchilada sauce, diced tomatoes, and broth. Season with chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
- Combine the beans and corn: Add the black beans, kidney beans, and corn to the pot. Stir to combine and let the chili simmer for 20–25 minutes, allowing the flavors to meld.
- Melt the cheese: Stir in half of the shredded cheese until melted and creamy.
- Serve: Ladle the chili into bowls and top with the remaining shredded cheese. Add your favorite toppings like sour cream, green onions, or tortilla chips.
Servings and Timing
- Servings: 6–8
- Preparation Time: 10 minutes
- Cooking Time: 30–35 minutes
- Total Time: About 45 minutes
Variations
- Vegetarian option: Skip the meat and add an extra can of beans or lentils for protein.
- Spicy kick: Add diced jalapeños or a splash of hot sauce for more heat.
- Chicken enchilada chili: Swap ground beef for shredded chicken or rotisserie chicken.
- Green enchilada version: Use green enchilada sauce and add green chilies for a tangy twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a pot over medium heat or in the microwave until warmed through.
FAQs
1. Can I use homemade enchilada sauce?
Yes, homemade enchilada sauce adds a fresh, customizable flavor to the chili.
2. What’s the best cheese for this recipe?
A sharp cheddar or Mexican blend cheese works best for a melty, flavorful topping.
3. Can I make this chili in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
4. Can I add rice to the chili?
Yes, cooked rice can be stirred in during the last 10 minutes of cooking for a heartier dish.
5. How do I make it dairy-free?
Skip the cheese or use a dairy-free cheese alternative to keep the dish creamy.
6. Can I use ground chicken or pork instead of beef?
Yes, ground chicken or pork are great substitutes and work well in this recipe.
7. How do I thicken the chili?
Let it simmer uncovered for a few extra minutes or stir in a slurry of cornstarch and water.
8. What’s the difference between red and green enchilada sauce?
Red enchilada sauce is made from red chilies and has a smoky flavor, while green enchilada sauce is made from green chilies and tomatillos, giving it a tangy taste.
9. Can I make this recipe gluten-free?
Yes, ensure your enchilada sauce and broth are gluten-free, and you’re good to go.
10. Can I add other vegetables?
Certainly! Zucchini, diced tomatoes, or spinach are great additions for extra nutrition.
Conclusion
Cheesy Enchilada Chili is a comforting, crowd-pleasing dish that’s bursting with bold flavors and hearty ingredients. This easy recipe combines the best of chili and enchiladas into a one-pot wonder that’s sure to become a family favorite. Serve it up with your favorite toppings and enjoy a bowl of cheesy, smoky perfection!
Print
Cheesy Enchilada Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Description
This Cheesy Enchilada Chili is a hearty, comforting dish packed with Tex-Mex flavors. With tender beans, savory ground beef, bold enchilada sauce, and gooey melted cheese, it’s a crowd-pleaser perfect for cozy dinners or game day gatherings.
Ingredients
- 1 lb (450 g) ground beef (or ground turkey for a lighter option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 can (15 oz/425 g) pinto beans, drained and rinsed
- 1 can (14.5 oz/400 g) diced tomatoes, undrained
- 1 can (10 oz/300 ml) red enchilada sauce
- 2 cups (475 ml) chicken or beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup (120 g) shredded cheddar cheese (or a Mexican cheese blend)
- 1/4 cup chopped fresh cilantro (for garnish)
Optional Toppings:
- Sour cream
- Sliced jalapeños
- Diced avocado
- Tortilla chips or strips
Instructions
Cook the Beef and Vegetables:
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if necessary.
- Stir in the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Add the Base Ingredients:
- Stir in the black beans, pinto beans, diced tomatoes (with their juice), enchilada sauce, and broth.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
3. Simmer the Chili:
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until the chili thickens and the flavors meld.
4. Add the Cheese:
- Stir in 3/4 cup of the shredded cheese until melted and smooth. Taste and adjust seasoning as needed.
5. Serve and Garnish:
- Ladle the chili into bowls and top with the remaining cheese. Garnish with fresh cilantro and any desired toppings like sour cream, avocado, or tortilla chips.
Notes
- For extra spice, add 1 diced jalapeño or 1/4 teaspoon cayenne pepper to the chili.
- Make it vegetarian by omitting the meat and adding an extra can of beans or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.