Quick Cheesy Enchilada Chili for a Cozy Weeknight Dinner
This dish combines the rich flavors of traditional enchiladas with the comforting essence of chili, making it an ideal choice for busy weeknights or family gatherings.
Equipment
- Large Pot or Dutch Oven
Ingredients
Protein
- 1 pound Ground Chicken or Turkey Adds a lean protein source.
Vegetables
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 1 cup Bell Peppers Chopped (any color).
Canned Goods
- 1 can (15 ounces) Black Beans Drained and rinsed.
- 1 cup Corn Frozen.
- 1 can (10 ounces) Enchilada Sauce Red enchilada sauce.
- 2 cups Chicken Broth Low-sodium.
Dairy
- 2 cups Shredded Cheese Cheddar or a cheese blend.
Oils
- 2 tablespoons Olive Oil For sautéing.
Spices
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
Seasonings
- Salt and Pepper To taste.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and sauté for about 3–4 minutes until translucent.
- Add minced garlic and chopped bell peppers. Sauté for an additional 3–4 minutes.
- Add ground chicken or turkey and cook until browned, about 5–7 minutes.
- Stir in black beans and corn, mixing well.
- Pour in enchilada sauce and chicken broth, stirring to combine.
- Season with cumin, chili powder, paprika, salt, and pepper. Stir well.
- Bring to a gentle simmer, cover, and cook for 15–20 minutes.
- Check consistency and adjust with more broth if too thick.
- Remove from heat and stir in shredded cheese until melted.
- Serve hot with your favorite toppings.
Notes
Consider variations like adding zucchini or using different beans for added flavor.