Easy Cheesy Enchilada Chili Recipe for Cozy Family Dinners

Whipping up a mouthwatering cheesy enchilada chili can turn an ordinary evening into a flavor explosion.

Comfort meets excitement in this hearty dish that promises to satisfy serious hunger pangs.

Layers of rich spices dance alongside melted cheese, creating a symphony of taste sensations.

Mexican-inspired ingredients blend seamlessly, promising a meal that will have everyone asking for seconds.

Carefully selected spices and quality ingredients make this recipe stand out from typical chili preparations.

Home cooks will love how simple yet impressive this one-pot wonder becomes at the dinner table.

Each spoonful delivers a perfect balance of warmth, zest, and creamy goodness that beckons you to dig in and savor every delectable bite.

Why Cheesy Enchilada Chili Packs So Much Flavor

• Boost Comfort Levels: Dive into a hearty, soul-warming chili that wraps you in delicious, cheesy goodness perfect for those days when you crave something substantial and satisfying.
• Customize Your Adventure: Swap meat for plant-based alternatives, mix up toppings, or adjust spices to make this recipe uniquely yours, giving you total creative freedom in the kitchen.
• Pack a Flavor Punch: Blend of spices like smoked paprika, cumin, and chili powder create a robust taste profile that transforms ordinary chili into an extraordinary culinary experience.
• One-Pot Wonder: Minimal cleanup with a single pot cooking method means less time washing dishes and more time enjoying your delectable meal with family and friends.

What You’ll Need for Enchilada Chili Success

• Ground Beef: A classic protein that provides rich flavor and hearty texture to the chili.
• Meat Alternative: A flexible option for vegetarian or plant-based dietary preferences.

• Onion, Red Bell Pepper, Green Bell Pepper: These vegetables add depth, sweetness, and color to the chili.
• Garlic: A foundational ingredient that enhances the overall savory profile of the dish.

• Black Beans, Kidney Beans: These legumes contribute protein, fiber, and a creamy texture to the chili.
• Corn: A sweet and crisp vegetable that adds additional texture and natural sweetness.

• Diced Tomatoes: Provide a tangy base and moisture for the chili.
• Enchilada Sauce: Adds a distinctive Mexican-inspired flavor and rich complexity.
• Broth: Helps create the perfect consistency and adds depth to the overall taste.

• Chili Powder, Cumin, Smoked Paprika, Oregano, Salt, Pepper: A balanced blend of spices that create a robust and authentic chili flavor.

• Shredded Cheese: Melts into the chili for extra creaminess and adds a rich, tangy element.
• Sour Cream, Cilantro, Avocado: Optional garnishes that provide additional flavor and freshness.

How to Make Cheesy Enchilada Chili Just Right

Step 1: Sizzle the Protein

Heat a large pot over medium flame. Toss in ground beef and cook until it turns a rich, golden brown.

If you’re going meatless, use a plant-based alternative and brown it nicely. Drain off any extra grease to keep things light.

Step 2: Wake Up the Veggies

Introduce diced onions, vibrant red and green bell peppers, and minced garlic to the pot. Let them dance and soften, releasing their aromatic magic for about 5-7 minutes.

Step 3: Spice Things Up

• Chili powder
• Cumin
• Smoked paprika
• Oregano
• Salt
• Black pepper

Stir everything so each morsel gets coated in delicious seasoning.

Step 4: Build the Liquid Base

• Diced tomatoes
• Enchilada sauce
• Broth

• Black beans
• Kidney beans
• Corn

Let everything bubble and mingle for 25-30 minutes until the chili thickens and flavors become best friends.

Step 5: Cheese It Up

Stir most of the shredded cheese into the chili, watching it melt into creamy goodness. Save a handful for topping.

Step 6: Serve with Flair

Ladle the chili into bowls. Sprinkle reserved cheese on top.

Add fun toppings like sour cream, fresh cilantro, or creamy avocado. Grab some tortilla chips or cornbread on the side.

Helpful Notes for Cheesy Chili Greatness

• Brown ground beef thoroughly to develop rich, deep flavors that enhance the overall taste of the chili.
• Swap ground beef for plant-based alternatives like crumbled tofu or tempeh for a vegetarian version that maintains the dish's hearty texture.
• Adjust chili powder and spices gradually to control heat intensity, allowing everyone to enjoy the dish according to their preferred spiciness.
• Stir cheese in gradually and off direct heat to prevent clumping and ensure smooth, creamy incorporation throughout the chili.
• Simmer uncovered to naturally thicken the chili, or add a bit more broth if it becomes too dense during cooking.

Creative Add-Ins for Enchilada Chili Bowls

• Vegetarian Protein Power: Replace ground beef with plant-based crumbles or firm tofu, maintaining the same spice blend and cooking method for a protein-packed meatless version.
• Lean Protein Option: Swap ground beef with ground turkey or chicken for a lighter, lower-fat chili that still delivers robust flavor and hearty texture.
• Slow Cooker Magic: Transfer all ingredients to a slow cooker after browning meat and sautéing vegetables, cooking on low for 6-8 hours to develop deeper, richer flavors.
• Gluten-Free Friendly: Ensure all ingredients are certified gluten-free, particularly checking enchilada sauce and broth labels, making this recipe safe for those with gluten sensitivities.

Best Matches for Cheesy Enchilada Chili

• Crack open a light, refreshing Mexican beer like Corona or Modelo Especial to cut through the rich, spicy chili and cleanse your palate between bites.
• Mix a classic margarita with fresh lime juice and tequila to enhance the chili's bold Mexican-inspired flavors and provide a tangy contrast to the hearty dish.
• Serve warm, slightly sweet cornbread alongside the chili to soak up the savory sauce and provide a comforting texture that perfectly complements the dish's spicy profile.

How to Keep Cheesy Enchilada Chili Fresh

• Store the chili in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 4 days, ensuring the lid is tightly sealed to maintain freshness and prevent odor absorption.
• Pour cooled chili into freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal carefully, and freeze for up to 3 months. Label with the date for easy tracking.
• Transfer refrigerated chili to a microwave-safe dish. Cover with a microwave-safe lid or paper towel. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.

FAQs

• Can I make this chili vegetarian?

Yes, replace ground beef with plant-based meat alternatives like Beyond Meat or use extra beans and vegetables for protein.

• What types of cheese work best in this recipe?

Cheddar, Monterey Jack, or Mexican blend cheese are excellent choices that melt well and complement the chili’s flavors.

• How spicy is this chili?

The recipe has a mild to medium heat level. Adjust spiciness by adding more or less chili powder, or include diced jalapeños for extra kick.

• Can I prepare this chili in a slow cooker?

Absolutely! Brown the meat first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Cheesy Enchilada Chili Recipe

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4.8 from 11 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Warm Mexican-inspired flavors dance through this cheesy enchilada chili, blending hearty ingredients with rich, spicy notes. Comfort meets culinary excitement in a bowl that promises to satisfy and delight, inviting you to savor each robust, cheesy spoonful.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound ground beef (or turkey/plant-based alternative)

Vegetables and Beans:

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 ounces/411 grams) diced tomatoes
• 1 can (15 ounces/425 grams) black beans, drained and rinsed
• 1 can (15 ounces/425 grams) kidney beans, drained and rinsed
• 1 cup corn kernels (frozen or canned, drained)

Seasonings and Liquids:

• 1 can (10 ounces/283 grams) enchilada sauce (red)
• 1 cup beef or vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese (or Mexican blend cheese)

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Instructions

1. Heat a large pot over medium temperature and thoroughly brown the ground beef, ensuring complete cooking and draining any accumulated fat.
2. Incorporate diced onions, red and green bell peppers, and minced garlic into the meat, sautéing for approximately 5-7 minutes until vegetables become tender and fragrant.
3. Generously sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the meat and vegetable mixture, stirring to evenly distribute the spices and create a robust flavor profile.
4. Pour in diced tomatoes with their juices, enchilada sauce, and broth, creating a rich liquid base for the chili.
5. Add black beans, kidney beans, and corn to the pot, ensuring an even distribution of ingredients.
6. Reduce heat and allow the mixture to simmer for 25-30 minutes, stirring periodically to prevent sticking and promote flavor melding.
7. When chili reaches desired thickness, fold in most of the shredded cheese until completely melted and integrated, creating a creamy texture.
8. Transfer the chili into serving bowls, topping with remaining cheese and optional garnishes like sour cream, fresh cilantro, or diced avocado.
9. Accompany the chili with warm tortilla chips or cornbread for a complete and satisfying meal.

Notes

• Swap ground beef with plant-based alternatives like crumbled tofu or lentils for a vegetarian version that maintains rich protein content.
• Dial down spice levels by reducing chili powder and cumin for sensitive palates, ensuring everyone can enjoy this hearty dish.
• Enhance meal prep by making larger batches and freezing portions for quick weeknight dinners that taste even better the next day.
• Boost nutritional value by adding extra vegetables like zucchini or spinach without compromising the classic enchilada chili flavor profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Mexican-American

Nutrition

• Serving Size: 6
• Calories: 360 kcal
• Sugar: 5 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 27 g
• Fiber: 7 g
• Protein: 28 g
• Cholesterol: 55 mg