Enchilada Chili is a warm and comforting dish packed with flavors. It’s made with tender meat, beans, and spices, all swimming in a delicious sauce that reminds you of enchiladas!
This chili is perfect for cozy nights. I love to top it with cheese, sour cream, and some crispy tortilla chips. It’s like a warm hug in a bowl! 🌶️❤️
Key Ingredients & Substitutions
Ground Turkey or Beef: I often use ground turkey for a leaner option, but ground beef is great for extra richness. If you’re looking for a meatless option, try textured vegetable protein (TVP) or lentils for a hearty texture!
Enchilada Sauce: This adds a ton of flavor. You can try homemade enchilada sauce if you have time, or even salsa as a substitute in a pinch. Just be sure to adjust seasonings if using a spicier salsa!
Canned Beans: I recommend using both black and kidney beans for a nice variety. If you’re avoiding beans, try adding extra veggies like chopped zucchinis or bell peppers instead for a fresh twist.
Corn: Frozen or canned corn works perfectly here. If you want to skip corn, diced bell peppers can be a crunchy substitute that adds color.
How Can I Make Sure My Chili Is Packed with Flavor?
Building flavor is essential for a delicious chili. Start by sweating the onions until they’re soft, then add garlic before the meat. This order enhances the flavors. Using a mix of spices like chili powder and smoked paprika also boost the taste. Be sure to let the chili simmer to meld the ingredients together!
- First, cook the onions and garlic together to lay the flavor foundation.
- Add spices before liquids—they bloom and release their best flavors.
- Let it simmer uncovered; this thickens the chili and concentrates flavors.
Lastly, taste and adjust. A pinch more salt or a dash of hot sauce can elevate the entire dish. Enjoy your chili adventure!
How to Make Enchilada Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb ground turkey or ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can enchilada sauce (red)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper, to taste
- 1 cup water or broth (chicken or vegetable)
- 1 tbsp olive oil
For Serving and Toppings:
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Fresh cilantro, chopped
- Sliced jalapeño
- Tortilla chips or strips
- Sliced avocado or guacamole
How Much Time Will You Need?
This delicious Enchilada Chili will take about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll spend about 40 minutes preparing this comforting meal. Perfect for a busy weeknight!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s soft and translucent, about 4-5 minutes. Add the minced garlic and stir for an additional minute until fragrant.
2. Brown the Meat:
Next, add the ground turkey or beef to the pot. Cook while breaking up the meat with a spoon for about 6-8 minutes, or until it’s browned and fully cooked through.
3. Add the Spices:
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, salt, and pepper. Stir everything together and cook for about 1 minute to allow the spices to toast and enhance their flavors.
4. Combine the Ingredients:
Pour in the enchilada sauce, diced tomatoes (along with their juice), the black beans, kidney beans, corn, and the cup of water or broth. Stir well to mix all the ingredients together.
5. Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low and let the chili simmer uncovered for 25-30 minutes. Stir occasionally as it simmers to help thicken the chili and meld the flavors.
6. Taste and Adjust:
After simmering, taste the chili. Add more salt and pepper if needed to make sure it’s bursting with flavor!
7. Serve and Top:
Ladle the chili into bowls and top it generously with shredded cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, crunchy tortilla chips, and avocado slices for a delicious finish!
8. Enjoy!
Serve hot and savor the delightful flavors of this Enchilada Chili. It’s a cozy dish that’s sure to satisfy!
Can I Use Ground Chicken Instead of Turkey or Beef?
Absolutely! Ground chicken works just as well in this chili and will provide a lighter flavor. Just follow the same cooking instructions for browning the meat.
Can I Make This Chili Vegetarian?
Yes! You can replace the meat with mushrooms, lentils, or textured vegetable protein (TVP) for a hearty texture. Be sure to use vegetable broth instead of chicken broth for a fully vegetarian option.
How Can I Thicken My Chili?
If you find your chili is too thin, you can let it simmer uncovered for a bit longer to allow excess liquid to evaporate. Alternatively, you can add a tablespoon of cornstarch mixed with water or a few crushed tortilla chips to help thicken it up.
Can I Freeze Leftover Chili?
Definitely! Enchilada Chili freezes well. Just let it cool completely, then store in an airtight container or freezer-safe bag for up to 3 months. Thaw it overnight in the fridge before reheating on the stove or microwave.
