Enchilada Chili is a hearty dish that combines the classic flavors of enchiladas with a warm, comforting chili. Packed with beans, tomatoes, and spices, it’s sure to make your taste buds dance!
This chili is a favorite in my house. I love serving it with a sprinkle of cheese on top—who can resist melty cheese? It’s perfect for cozy nights in or a simple family dinner!
Key Ingredients & Substitutions
Ground Turkey or Beef: While I often use ground turkey for a lighter option, ground beef adds a richer flavor. You can also try using ground chicken or even plant-based meat alternatives for a vegetarian dish.
Beans: Black and kidney beans are traditional, but feel free to mix it up! Great northern beans or pinto beans work well too. For a low-carb option, use additional veggies instead of beans.
Spices: Chili powder, cumin, and smoked paprika are essential for depth of flavor. If you’re in a pinch, taco seasoning can substitute for these spices, but be mindful of salt levels!
Enchilada Sauce: If homemade isn’t possible, canned red enchilada sauce is a great shortcut. If you want a spicier kick, try using a green enchilada sauce instead.
Toppings: I love avocado and sour cream for richness. You can replace sour cream with Greek yogurt for a healthier option. Don’t skip the cilantro, it brightens every bite!
How Do I Get the Perfect Flavor When Cooking the Chili?
Building flavor for this chili requires a few key steps. First, be sure to sauté the onions and garlic well; this sets a great base. Toast the spices right after browning the meat; this intensifies their flavors!
- Cook onion for 3-4 minutes until soft, then add garlic for 30 seconds.
- When you add the spices after the meat is browned, cook them just long enough to bring out their oils and aroma—about 1 minute.
- Simmer the chili after mixing all ingredients for at least 20 minutes. This helps blend all those wonderful flavors together!
Following these tips will ensure a deliciously seasoned and satisfying bowl of Enchilada Chili every time!
How to Make Enchilada Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb ground turkey or ground beef
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can red enchilada sauce
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- 1 avocado, sliced
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 30 minutes to cook. So, in total, you’ll need about 45 minutes to get this delicious Enchilada Chili ready to serve!
Step-by-Step Instructions:
1. Start Cooking the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it’s softened, which should take about 3-4 minutes. Then, add the minced garlic and let it cook for another 30 seconds until it becomes fragrant.
2. Brown the Meat:
Add the ground turkey or beef to the pot. Cook it, using a spoon to break it up, until it’s browned and cooked through—this should take about 5-7 minutes.
3. Spice It Up:
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let the spices cook together for about a minute to toast them and bring out their flavors.
4. Mix in the Beans and Veggies:
Now it’s time to add the black beans, kidney beans, diced tomatoes (with their juice), enchilada sauce, and corn to the pot. Give it a good stir to mix everything well!
5. Simmer the Chili:
Bring the chili to a gentle simmer and reduce the heat to low. Cover the pot and let it cook for 20-30 minutes. Stir occasionally to prevent anything from sticking to the bottom. This is when all the flavors meld together beautifully!
6. Taste and Adjust:
After simmering, taste your chili. Feel free to adjust the seasoning with more salt and pepper if needed.
7. Serve and Enjoy:
Ladle the chili into bowls and top each serving with shredded cheese, a dollop of sour cream, sliced avocado, chopped cilantro, and green onions. Feel free to serve with crunchy tortilla chips on the side for extra fun!
Enjoy your flavorful Enchilada Chili — a perfect cozy and delicious meal!
Can I Use Different Beans in This Chili?
Absolutely! While black and kidney beans are commonly used, you can substitute them with pinto beans, great northern beans, or even lentils for a different texture. Feel free to mix and match to your liking!
How Can I Make This Dish Vegetarian?
To make this Enchilada Chili vegetarian, simply omit the ground turkey or beef and use extra beans or add vegetables like bell peppers and zucchini. You can also use a meat substitute like crumbled tempeh or a plant-based ground meat alternative.
Can I Prepare This Chili in Advance?
Yes! This chili tastes even better the next day as the flavors continue to develop. You can prepare it up to 2 days in advance and store it in the fridge. Just reheat it on the stove or in the microwave before serving.
How Long Can I Store Leftovers?
Leftover Enchilada Chili can be stored in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating!
