Description
A rich and comforting fusion of enchiladas and chili, packed with hearty protein, beans, melty cheese, and bold spices—perfect for a cozy meal or game day.
Ingredients
Scale
- 1 pound ground beef or shredded chicken
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/2 cup sour cream (optional, for garnish)
- 1/4 cup chopped green onions (optional, for garnish)
Instructions
- In a large pot over medium heat, cook the ground beef or shredded chicken until fully cooked. Drain excess fat if needed.
- Add the diced onion, bell pepper, and garlic, cooking until softened, about 3-5 minutes.
- Stir in the chili powder, cumin, smoked paprika, salt, and black pepper.
- Add the black beans, kidney beans, corn, enchilada sauce, diced tomatoes, and broth. Stir to combine.
- Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally.
- Stir in the shredded cheese until melted and fully incorporated.
- Serve warm, garnished with sour cream and green onions if desired.
Notes
For extra spice, add diced jalapeños or a dash of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 65mg
Keywords: enchilada chili, cheesy chili, Tex-Mex, comfort food