Enchilada Chili is a warm and hearty dish that combines all the tasty flavors of enchiladas in a cozy chili form. It’s packed with beans, spices, and cheese, making it so good!
This chili is great for chilly nights when you want something extra comforting. I love topping mine with sour cream and tortilla chips for added fun! Who doesn’t enjoy a little crunch? 🌶️
Key Ingredients & Substitutions
Ground Turkey or Ground Beef: I love using ground turkey for a lighter option, but ground beef brings a richer flavor. You can even skip the meat entirely and go vegetarian with mushrooms or lentils instead!
Onion: A small yellow onion is perfect here. If you’re in a pinch, shallots can also add sweetness, or use green onions for a milder flavor.
Beans: Black and kidney beans are traditional, but feel free to swap in pinto beans or even chickpeas if that’s what you have on hand.
Enchilada Sauce: If you can’t find store-bought sauce, mix canned tomato sauce with chili powder and a pinch of cumin for a quick alternative.
Cheese: The Mexican blend is great, but you can substitute cheddar or even vegan cheese if you prefer a dairy-free option!
What’s the Key to a Perfectly Spiced Chili?
Getting the spices just right is essential for a delicious chili. Here’s how to do it:
- Toast the spices: After adding chili powder, cumin, and other spices to the meat and onions, let them cook for a minute before adding liquid. This helps release their flavors!
- Balance the heat: Adjust the cayenne pepper based on your taste. Start with a little and increase if you want more kick!
- Taste along the way: Always give your chili a taste as it simmers. You can add more spices or salt if needed to enhance the flavor.
Giving these ingredients and techniques a little thought will help you create the best Enchilada Chili possible! Enjoy your cooking!
Enchilada Chili Recipe
Ingredients
For the Chili:
- 1 lb ground turkey or ground beef (optional for meat version)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (10 oz) enchilada sauce (red)
- 2 cups low-sodium chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper, to taste
For Serving:
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- Tortilla strips or crushed tortilla chips, for topping
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt, for garnish
- Sliced jalapeños or green onions, for garnish (optional)
How Much Time Will You Need?
This delicious Enchilada Chili will take about 10 minutes for prep and around 30 minutes for cooking. Altogether, you’ll spend about 40 minutes to make this hearty meal, perfect for any night of the week!
Step-by-Step Instructions
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes, until softened. Then, toss in the minced garlic and cook for another 30 seconds, just until it’s fragrant!
2. Brown the Meat (if using):
If you’re using ground turkey or ground beef, add it to the pot now. Cook until it’s browned, breaking it apart with a spoon as it cooks. Don’t forget to drain any excess fat if necessary!
3. Toast the Spices:
Once the meat is cooked, stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook this mixture for about 1 minute to toast the spices and enhance their flavors.
4. Add the Main Ingredients:
Now it’s time to mix in the diced tomatoes (with their juices), enchilada sauce, drained black beans, kidney beans, frozen corn, and broth. Stir everything well to combine.
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low. Allow it to simmer uncovered for about 20-25 minutes, stirring occasionally until it’s slightly thickened.
6. Taste and Adjust:
After simmering, taste the chili. Adjust the seasoning with more salt and pepper if needed—this step is crucial to ensure all flavors shine!
7. Melt the Cheese:
Right before serving, stir in half of the shredded cheese, letting it melt into the chili. This adds a creamy texture that’s simply wonderful!
8. Serve and Enjoy:
Ladle the chili into bowls. Top each serving with the remaining cheese, a sprinkle of tortilla strips or crushed chips, a dollop of sour cream, fresh cilantro, and any optional jalapeños or green onions you’d like.
Serve hot, and for an extra treat, feel free to add sliced avocado on the side. Enjoy this comforting Enchilada Chili that’s full of flavor and warmth!
Can I Use Different Beans in This Chili?
Absolutely! While black and kidney beans are traditional choices, you can use pinto beans, chickpeas, or any other beans you have on hand. Just make sure to drain and rinse canned beans before adding them to the chili!
What If I Don’t Have Enchilada Sauce?
No worries! You can easily make a quick substitute by mixing canned tomato sauce with chili powder, cumin, and a pinch of garlic powder. Adjust the spices to your taste, and it’ll work just fine.
Can I Make This Chili Vegetarian or Vegan?
Yes! Simply omit the meat and use vegetable broth instead of chicken broth. You can also add more beans or even include quinoa or lentils for added protein!
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, and stir occasionally for even heating.