This Enchilada Chili is a hearty mix of beans, tender meat, and spicy enchilada sauce. It’s perfect for warming you up on chilly nights, plus it’s super easy to make!
Honestly, it’s like your favorite enchiladas all in one cozy bowl! I love to top mine with cheese and sour cream—it makes it even more delicious. Give it a try, you won’t regret it!
Key Ingredients & Substitutions
Ground Turkey or Beef: I often pick ground turkey for a leaner option, but ground beef adds more richness. If you’re vegetarian, try using lentils or crumbled tempeh instead.
Beans: Black and kidney beans provide heartiness. Don’t have them? Great alternatives are pinto beans or chickpeas!
Enchilada Sauce: It’s all about the flavor! If you don’t have enchilada sauce, taco sauce works too. You can also make your own by mixing tomato sauce with spices.
Cheese: I love a Mexican blend, but feel free to use cheddar or Monterey Jack. For dairy-free, there are excellent vegan cheese options available!
How Do I Make Sure My Chili is Flavorful?
The key to a tasty chili is layering flavors. Start by sautéing the onions and garlic until fragrant, as this builds the base of flavor. Don’t rush this step!
- Remember to brown the meat well; it adds depth to the dish.
- Mix your spices thoroughly to ensure even flavor distribution.
- Let the chili simmer; this helps the flavors meld together wonderfully!
And always taste before serving—adjust the salt, pepper, and spices to your liking. Enjoy your comforting bowl of enchilada chili!
Delicious Enchilada Chili Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or ground beef
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (14-ounce) can diced tomatoes
- 1 (10-ounce) can red enchilada sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese
- Optional toppings: sour cream, diced avocado, chopped fresh cilantro, sliced green onions, jalapeño slices, tortilla chips
How Much Time Will You Need?
This Enchilada Chili takes about 15 minutes to prep and 25-30 minutes to cook. You’ll spend a little time chopping and sautéing, then let it simmer to develop all those delicious flavors. It’s a quick and comforting meal that’s great for any night of the week!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it’s softened and translucent, about 4-5 minutes. Then, stir in the minced garlic and cook for about 30 seconds until it’s fragrant, being careful not to let it burn.
2. Brown the Meat:
Next, add the ground turkey or beef to the pot. Cook it until it’s browned and cooked through, breaking it up with a spoon as it cooks, which should take about 6-8 minutes.
3. Mix in the Veggies and Sauce:
Once the meat is browned, stir in the black beans, kidney beans, corn, diced tomatoes (including their juice), and the enchilada sauce. Make sure everything is well mixed!
4. Season the Chili:
Now, sprinkle in the chili powder, cumin, smoked paprika, and add salt and pepper to taste. Stir everything together very well.
5. Simmer the Chili:
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 20-25 minutes, stirring occasionally. This allows all the flavors to meld together beautifully!
6. Taste and Adjust:
After simmering, taste your chili and adjust any seasonings if needed. Feel free to add more spices or salt to suit your preferences.
7. Serve Hot:
Ladle the chili into bowls and top each serving with shredded cheese. Add some optional toppings like sour cream, diced avocado, chopped cilantro, sliced green onions, or jalapeño slices for extra flavor. Don’t forget the tortilla chips on the side for scooping!
Enjoy your warm and hearty Enchilada Chili—it’s perfect for cozy nights or sharing with friends and family!
Can I Use Different Types of Meat for This Chili?
Absolutely! While ground turkey and beef are popular choices, you can also use chicken, pork, or even a plant-based meat substitute if you’re looking for a vegetarian or vegan option!
What If I Don’t Have Enchilada Sauce?
No problem! If you’re out of enchilada sauce, you can substitute it with taco sauce or mix some tomato sauce with spices like chili powder and cumin to create your own quick version.
How Do I Store Leftovers?
Leftover Enchilada Chili can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Can I Freeze This Chili?
Yes! This chili freezes well. Allow it to cool completely before transferring it to an airtight container or a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
