Enchilada Chili is a cozy dish that combines tasty ground beef, beans, and delicious enchilada sauce. It’s like your favorite enchiladas but in a warm and hearty bowl!
I love serving it with a sprinkle of cheese on top and maybe some tortilla chips on the side. It warms me up on chilly nights and always feels like a big hug in a bowl! 😊
Key Ingredients & Substitutions
Ground Turkey or Beef: Both add protein but I lean towards ground turkey for a lighter option. If you prefer plant-based meals, try lentils or a meat substitute like Beyond Meat.
Beans: Black and kidney beans give great texture. You can swap them for pinto beans or use any of your preference. Canned beans save time, but dried beans work too—just soak and cook them first.
Enchilada Sauce: This is key for flavor. If you’re out, a mix of tomato sauce, taco seasoning, and a dash of chili powder can work in a pinch.
Spices: Chili powder, cumin, and smoked paprika bring warmth and depth. Don’t hesitate to adjust these based on your taste—add more chili powder for heat or paprika for a smoky touch!
How Do I Get the Best Flavor in My Chili?
Building flavor in your chili is simple but crucial! Start by thoroughly browning the meat. This creates a rich base. Don’t rush through it! After that, sauté your onions and garlic until they soften. This brings out their natural sweetness.
- Remember to stir in the beans, tomatoes, corn, and enchilada sauce, allowing them to mingle.
- Let the chili simmer covered for at least 20-30 minutes; this is when the flavors deepen and combine beautifully.
- Taste your chili before serving! Adjust the seasoning as needed, it makes a world of difference.
And lastly, don’t skip the garnishes like cheese, avocado, and lime—they really elevate the dish and add freshness!
Enchilada Chili Recipe
Ingredients You’ll Need:
- Meat: 1 lb ground turkey or ground beef
- Vegetables: 1 small onion, diced; 2 cloves garlic, minced
- Beans: 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can kidney beans, drained and rinsed
- Fruits/Tomatoes: 1 (15 oz) can diced tomatoes
- Vegetables: 1 cup frozen or canned corn kernels
- Base: 1 (10 oz) can red enchilada sauce; 1 cup chicken broth or water
- Spices: 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; salt and pepper, to taste
- Optional Heat: 1-2 jalapeños, sliced
- Garnishes: 1 avocado, diced; 1/2 cup shredded cheddar cheese or Mexican blend cheese; tortilla chips or strips; sour cream; fresh cilantro leaves; lime wedges for serving
How Much Time Will You Need?
This flavorful Enchilada Chili takes about 10 minutes to prep and 30 minutes to cook, giving you a total time estimate of 40 minutes. It’s perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Brown the Meat:
In a large pot or Dutch oven, place the ground turkey or beef over medium heat. Use a spoon to break it up as it cooks, and continue cooking until it’s browned and fully cooked. If there’s any excess fat, drain it off for a leaner chili.
2. Sauté the Vegetables:
Add the diced onion and minced garlic right into the pot. Sauté them for about 3-4 minutes until they are softened and fragrant. This step adds delicious depth to your chili!
3. Add Beans and Tomatoes:
Now, stir in the black beans, kidney beans, diced tomatoes (with their juice), corn, and the red enchilada sauce. Mix everything together well.
4. Adjust the Consistency:
Pour in the chicken broth or water to achieve your desired chili consistency. If you like a thicker chili, use less liquid!
5. Spice it Up:
Season your chili with chili powder, cumin, smoked paprika, salt, and pepper. Taste as you go and adjust the spices to your liking!
6. Heat it Up:
If you enjoy a little kick, add the sliced jalapeños to the pot for some heat. Stir them in and bring the chili to a simmer.
7. Simmer and Meld Flavors:
Reduce the heat to low, cover the pot, and let the chili cook for at least 20-30 minutes. Stir occasionally; this step allows all those wonderful flavors to come together!
8. Final Taste Check:
Before serving, taste your chili one last time to check if it needs any more seasoning. It should be rich, hearty, and packed with flavor.
9. Serve It Up:
Ladle the chili into bowls and garnish with your favorite toppings: shredded cheese, diced avocado, tortilla chips, sour cream, sliced jalapeños, and fresh cilantro. The more, the merrier!
10. Enjoy!
Don’t forget to serve with lime wedges on the side. Squeeze a bit over your chili for a fresh, zesty kick! Enjoy your warming, flavor-packed Enchilada Chili!
Can I Use Ground Chicken Instead of Turkey or Beef?
Absolutely! Ground chicken is a great, lean alternative that will work well in this chili. Just make sure to cook it thoroughly, as you would with turkey or beef.
What Can I Substitute for Enchilada Sauce?
If you’re out of enchilada sauce, you can mix canned tomato sauce with taco seasoning or add some crushed tomatoes with a bit of chili powder and cumin for a quick substitute!
Can This Be Made Vegetarian?
Yes! Just skip the meat and use extra beans (like pinto or chickpeas) or add lentils for protein. You can also enhance the flavor with extra veggies like bell peppers or mushrooms!
How Do I Store Leftovers?
Leftover chili can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes well for up to 3 months. Just reheat on the stove or in the microwave until warmed through!
