This Enchilada Chili is a tasty mix of beans, tomatoes, and spices that warms you right up! With a twist of enchilada flavor, it’s both hearty and comforting.
You’ll love how easy it is to whip up. I usually make a big pot and turn it into my lunch for the week. Plus, who can resist extra cheese on top? 😋
Key Ingredients & Substitutions
Ground Turkey/Beef: I usually opt for ground turkey for a leaner option. However, ground beef adds richer flavor. If you’re plant-based, try using lentils or a plant-based ground meat substitute instead!
Canned Beans: Black and kidney beans make this chili hearty. If you prefer, you can use pinto beans or chickpeas. Just make sure to drain and rinse them before adding!
Enchilada Sauce: This crucial ingredient gives the chili its distinct flavor. You can use homemade sauce if you’re feeling adventurous or opt for a green enchilada sauce for a different twist.
Spices: Don’t skip on the chili powder and cumin; they are key to developing flavor. If you want some heat, consider adding cayenne pepper or using hot chili powder. Adjust to your taste!
How Do I Get the Perfect Flavor Balance in Chili?
Building flavor in your chili is all about layering. Start by sautéing onions in olive oil until they’re soft; this helps to release their sweetness.
- When adding garlic, don’t cook it too long—just enough to become fragrant.
- Toasting spices in the meat mixture helps to develop their flavor. Keep an eye on them so they don’t burn!
- Letting the chili simmer for 20-30 minutes allows the flavors to meld beautifully. Stir occasionally to prevent sticking.
Taste and season at the end. This way, you can adjust the salt and spices based on your preference. Enjoy cooking!
How to Make Enchilada Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 pound ground turkey or ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can red enchilada sauce
- 1 cup chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Tortilla chips
- Avocado slices
- Fresh cilantro
How Much Time Will You Need?
This Enchilada Chili takes about 10 minutes to prep and around 30 minutes to cook on the stove. Altogether, you’ll be enjoying this hearty meal in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Onions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté for about 3-4 minutes, or until the onion is soft and translucent. Stir it occasionally to ensure it cooks evenly.
2. Add Garlic:
Next, add the minced garlic to the pot and cook for another 30 seconds. This will enhance the flavor of the chili, so keep an eye on it to prevent burning!
3. Brown the Meat:
Add the ground turkey or beef to the pot. Use a spoon to break it up into smaller pieces while cooking. Cook until the meat is fully browned, which should take about 5-7 minutes. If there’s any excess fat, you can drain it out.
4. Toast the Spices:
Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Let this cook for about 1 minute, stirring frequently to toast the spices. This will add depth to the flavor!
5. Combine All Ingredients:
Now, it’s time to add some heartiness! Stir in the black beans, kidney beans, diced tomatoes (with their juices), enchilada sauce, and broth. Mix everything together well.
6. Simmer the Chili:
Bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for 20-30 minutes, uncovered. This allows the chili to thicken and the flavors to meld beautifully. Remember to stir occasionally so it doesn’t stick to the bottom.
7. Final Taste Check:
After simmering, take a taste. Add more salt, pepper, or spices if needed. Adjust it to your liking—this chili should be deliciously satisfying!
8. Serve and Enjoy:
To serve, ladle the hot chili into bowls. Add your favorite toppings like shredded cheese, a dollop of sour cream, jalapeños, tortilla chips, avocado slices, and fresh cilantro. Enjoy a big spoonful of this comforting dish that blends the savory notes of chili with the spirited flavor of enchilada!
Enjoy your delicious Enchilada Chili! It’s perfect for cozy dinners or meal prep for the week. 😊
Can I Use Different Types of Beans?
Absolutely! While this recipe calls for black and kidney beans, feel free to substitute with pinto beans, chickpeas, or any beans you have on hand. Just make sure to drain and rinse them first to reduce sodium content!
What Can I Use Instead of Ground Turkey or Beef?
If you’re looking for a healthier or vegetarian alternative, you can use ground chicken, lentils, or even quinoa. These options work great and will still provide a hearty texture to your chili.
How Do I Store Leftovers?
Leftover Enchilada Chili can be stored in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it in portions for up to 3 months. Just make sure to allow it to cool completely before placing it in the freezer!
Can I Make This Chili Spicier?
Yes! If you love heat, consider adding chopped jalapeños, a pinch of cayenne pepper, or using hot enchilada sauce. Just sprinkle in a little at a time, taste as you go, and adjust it to your spice preference!
