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.
Ingredients
Scale
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)
Instructions
- Heat a large pot over medium temperature and thoroughly brown the ground beef, ensuring complete cooking and draining any accumulated fat.
- 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.
- 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.
- Pour in diced tomatoes with their juices, enchilada sauce, and broth, creating a rich liquid base for the chili.
- Add black beans, kidney beans, and corn to the pot, ensuring an even distribution of ingredients.
- Reduce heat and allow the mixture to simmer for 25-30 minutes, stirring periodically to prevent sticking and promote flavor melding.
- When chili reaches desired thickness, fold in most of the shredded cheese until completely melted and integrated, creating a creamy texture.
- Transfer the chili into serving bowls, topping with remaining cheese and optional garnishes like sour cream, fresh cilantro, or diced avocado.
- 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