Enchilada Chili is a warm and hearty dish that combines chili and enchiladas in a tasty bowl. Packed with beans, ground meat, and lots of spices, it’s a flavor explosion!
This dish is like a cozy hug on a chilly day! I love topping mine with cheese and sour cream for an extra treat. Trust me, it’s the perfect comfort food after a long day! 😋
Key Ingredients & Substitutions
Ground Turkey or Beef: You can use either based on your preference. Ground chicken or even plant-based meat alternatives work well for a lighter or vegetarian option!
Black Beans: These add protein and fiber. If you’re not a fan, kidney beans or pinto beans make a great substitute. You could also skip the beans entirely for a meatier chili.
Enchilada Sauce: The star of this recipe! You can find red or green enchilada sauce in stores. If you want homemade, blend canned tomatoes with some spices. Just make sure to balance the flavors as you go!
Corn: Fresh or frozen works, but if corn isn’t available, you could use diced bell peppers or even zucchini for some extra veggies in your meal.
How Do I Get the Best Flavor from My Spices?
Building flavor is critical in this chili! When you add spices, you want to toast them slightly to release their oils and deepen their flavor. Just follow these simple steps:
- After browning the meat, add the spices and stir for about a minute. This releases their oils and enhances the flavor.
- Make sure to taste your chili as it simmers. Adjust with more salt, pepper, or spices according to your taste. It’s about layering flavors!
- If you like it spicy, add jalapeños or a dash of hot sauce while cooking for an extra kick!
Enjoy creating a delicious, cozy meal that is perfect for sharing with family and friends. It’s hard to go wrong with a dish this flavorful! 🌶️
How to Make Enchilada Chili
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 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can enchilada sauce (red)
- 1 cup low sodium chicken or vegetable broth
- 1 cup frozen or fresh corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup shredded Mexican cheese blend
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Sour cream for topping (optional)
- Tortilla chips, crushed for garnish (optional)
How Much Time Will You Need?
This delicious Enchilada Chili will take you about 10 minutes to prepare and around 30 minutes to cook, making it a fantastic dish for a quick weeknight dinner. In total, you’ll need about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and sauté for about 3 minutes until it becomes soft and translucent. The aroma will be delightful!
2. Add Garlic and Meat:
Next, toss in the minced garlic and cook for another 30 seconds until you can smell its deliciousness! Now, add the ground turkey or beef, breaking it up with a spoon, and cook until it’s browned and cooked through, approximately 6-8 minutes.
3. Flavor It Up:
Time to spice things up! Stir in the ground cumin, chili powder, smoked paprika, dried oregano, and a bit of salt and pepper. Cook this mixture for about 1 minute to allow the spices to toast and release their wonderful flavors.
4. Add the Base Ingredients:
Pour in the black beans, diced tomatoes (with their juices), enchilada sauce, and broth. Stir everything together until well combined.
5. Let It Simmer:
Now, toss in the corn kernels and bring the chili to a gentle boil. Once bubbling, reduce the heat and let it simmer uncovered for about 20-25 minutes. This is the time for all the flavors to meld together and for the chili to thicken a bit.
6. Adjust Seasoning:
After simmering, taste your chili and adjust the seasoning if needed—maybe a little more salt or pepper. Perfecting the flavor is key!
7. Serve and Enjoy:
Serve the chili hot in bowls. Top each serving with a sprinkle of shredded cheese, diced avocado, a dollop of sour cream, and fresh cilantro. Add some crushed tortilla chips for a nice crunch if you like!
Enjoy your homemade Enchilada Chili—it’s thick, hearty, and bursting with flavor! Perfect for cozy nights in. 🌶️
Can I Use Ground Chicken Instead of Turkey or Beef?
Absolutely! Ground chicken is a great substitution and will work perfectly in this recipe. It adds a lighter option while maintaining great flavor.
How Do I Make This Chili Vegetarian?
To make this Enchilada Chili vegetarian, simply replace the ground meat with an equal amount of extra beans or even lentils. You can also add more vegetables like bell peppers, mushrooms, or zucchini for a hearty texture.
Can I Freeze Leftovers?
Yes, this chili freezes wonderfully! Allow it to cool completely, then store in airtight containers for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove or in the microwave.
What Can I Serve With Enchilada Chili?
Great question! This chili is delicious on its own, but you can serve it with cornbread, over rice, or with tortilla chips for dipping. A fresh side salad also makes a lovely accompaniment!
