Enchilada Chili is a warm bowl of happiness! This dish mixes spicy chili with enchilada flavors, making it a perfect comfort food. Ground meat, beans, and cheese join forces for a tasty feast.
It’s like a taco and chili party in one pot! I love how easy it is to whip up, especially when I want something filling. Serve it with some crusty bread or tortilla chips, and you’re set for the night!
Key Ingredients & Substitutions
Ground Meat: Ground turkey is lean and great for a lighter option, but ground beef adds a rich flavor. If you’re vegetarian, consider using crumbled tempeh or lentils instead for protein.
Beans: Black and kidney beans are classic choices! You can use pinto beans or even chickpeas if that’s what you have on hand. Just make sure to rinse them well if they’re canned.
Spices: Chili powder and cumin are key to this dish’s flavor. If you don’t have smoked paprika, regular paprika will work. A pinch of cinnamon can also enhance the dish’s depth!
Corn: Fresh corn is lovely when in season. Frozen or canned corn is just as good and saves prep time. Choose whatever you can find easily!
Cheese: Sharp cheddar is perfect for the topping, but other cheeses like Monterey Jack or Pepper Jack will melt nicely too. Dairy-free cheese can also be used for a vegan option.
How Do I Make Sure My Chili is Perfectly Seasoned?
Seasoning can make or break your chili! The key is to build flavors as you cook. When adding spices, cook them briefly with the meat to release their natural oils. This enhances their flavor.
- Taste your chili as it simmers to adjust the seasonings. You can always add more salt or spices later.
- If it’s too spicy, balance it out by adding a little more cheese or some sour cream when serving.
- Let it simmer for a while—flavors deepen and meld together, making each bowl delicious!
Enchilada Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground turkey or ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup water or beef/chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 cup shredded sharp cheddar cheese
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish
- 1 jalapeño, sliced thinly (optional)
- Tortilla chips, for garnish
- Sour cream, for serving
How Much Time Will You Need?
This delicious Enchilada Chili takes about 10 minutes to prep and 30 minutes to cook, giving you a total of about 40 minutes from start to finish. A perfect quick meal for a busy day or cozy night in!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the diced onions and sauté them until they become translucent, which should take about 3-4 minutes. This will give the base of your chili a lovely flavor.
2. Brown the Meat:
Next, add the minced garlic and your choice of ground turkey or beef to the pot. Cook this mixture, breaking up the meat with a spoon, until it’s browned and cooked through. This will take about 5-7 minutes.
3. Add the Spices:
Once the meat is browned, stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if you want some heat. Cook the spices with the meat for about 1 minute to really bring out their flavors.
4. Combine the Chili Ingredients:
Now it’s time to make the chili! Add the black beans, kidney beans, diced tomatoes (including their juices), tomato sauce, corn, and your choice of water or broth. Stir everything together well until it’s nicely mixed.
5. Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, stirring occasionally. This will help the chili thicken up and develop all those wonderful flavors.
6. Taste and Adjust:
After simmering, taste your chili and adjust the seasoning if necessary. Want it saltier or spicier? Now’s your chance!
7. Serve and Garnish:
Using a ladle, serve the chili into bowls and sprinkle a generous amount of shredded cheddar cheese on top while the chili is still hot so it melts beautifully. Then, add your favorite garnishes like sliced avocado, fresh cilantro leaves, jalapeño slices, crispy tortilla chips, and a dollop of sour cream.
8. Enjoy!
Dig in and enjoy your hearty, flavorsome Enchilada Chili. It’s perfect for sharing with family and friends or enjoying all to yourself!
This Enchilada Chili is a delightful mix of rich flavors, comforting warmth, and textural crunch that will become a favorite in your recipe collection!
Can I Use Different Types of Meat?
Absolutely! Ground turkey or beef works well, but you can also use ground chicken or even a meat substitute like crumbled tempeh or mushrooms for a vegetarian option.
What Can I Substitute for the Beans?
If you don’t have black or kidney beans, feel free to use pinto beans or chickpeas as alternatives. Just make sure to rinse them well if using canned varieties!
How Can I Make This Chili Spicier?
To boost the heat, increase the amount of cayenne pepper or add some chopped jalapeños during cooking. You can also top your chili with spicy salsa or a few dashes of hot sauce when serving!
Is It Possible to Make This Ahead of Time?
Definitely! You can prepare and store the chili in the refrigerator for up to 3 days before serving. Just reheat on the stove or in the microwave before serving, and consider adding a little broth if it thickens too much.
