If you are craving a comforting, bold, and incredibly satisfying meal, this Cheesy Enchilada Chili Recipe is exactly what you need. It combines the smoky warmth of enchilada sauce, hearty beans, and savory ground meat with a luscious blend of cheeses that melt into every bite. Bursting with layers of flavor and a creamy texture that feels like a warm hug, this chili brings the best of Mexican-inspired cooking straight to your bowl. Whether you’re cooking for a family dinner or a cozy night in, this dish hits all the right notes with an easy-to-follow method and ingredients you’ll love.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, balancing taste, texture, and color to create a dish that’s as vibrant as it is delicious. These simple staples come together effortlessly, making this chili both nourishing and full of punchy flavors.
- Olive oil: Provides a healthy fat base to brown the meat and develop rich flavors.
- Ground beef or ground turkey: Your protein of choice, adding hearty substance to the chili.
- Yellow onion: Brings a subtle sweetness and fragrant depth when sautéed.
- Garlic: Adds an aromatic kick that elevates the overall profile.
- Enchilada sauce (red or green): Infuses the chili with authentic Mexican-inspired spice and smokiness.
- Kidney beans: Contribute creaminess and protein, making the chili filling and nutritious.
- Black beans: Add earthy flavor and a nice contrast in texture.
- Diced tomatoes with juices: Provide acidity and freshness to balance the richness.
- Beef or chicken broth: Helps achieve the perfect simmering consistency and layers depth.
- Ground cumin: Delivers that signature warm, earthy spice essential in Mexican flavors.
- Chili powder: Packs in boldness and a gentle heat that’s classic in any chili.
- Smoked paprika: Introduces a subtle smoky taste enhancing the enchilada essence.
- Salt and black pepper: Essential seasonings that round out and balance all the flavors.
- Shredded cheddar or Mexican blend cheese: Melts into a creamy finish that makes this chili unforgettable.
- Cream cheese: Adds a velvety richness, softening spices and making every spoonful luxurious.
- Chopped cilantro (optional): A fresh herbaceous garnish that brings brightness and color.
How to Make Cheesy Enchilada Chili Recipe
Step 1: Brown the Meat and Sauté the Onion
Heat the olive oil over medium heat in a large pot. Add your chosen ground meat and diced onion, cooking until the meat turns brown and the onions soften to a translucent golden. This step is crucial to build a savory base for the chili, as browning the meat creates flavorful caramelization. If there’s excess grease, drain it to keep the chili balanced.
Step 2: Add Garlic and Spices
Stir in the minced garlic and cook just for about 30 seconds until it becomes fragrant—don’t let it burn. Then add the ground cumin, chili powder, smoked paprika, salt, and black pepper. This combination unlocks the Mexican-inspired aroma that defines the dish’s character.
Step 3: Mix in Liquids and Beans
Pour in the enchilada sauce, kidney beans, black beans, diced tomatoes with their juices, and broth. Stir everything together to combine the ingredients well. Bringing this mixture to a simmer allows the flavors to meld slowly, enriching the overall depth of the chili.
Step 4: Simmer the Chili
Turn the heat down to low and let the chili simmer uncovered for 20 to 25 minutes. Stir occasionally to prevent sticking, and watch how the sauce thickens. This simmering step concentrates flavors and softens the beans and tomatoes perfectly.
Step 5: Stir in the Cheeses
Add the shredded cheddar or Mexican blend cheese and cubed cream cheese, stirring until both melt smoothly into the chili. The cheeses bring creamy indulgence and help thicken the chili, resulting in a velvety, dreamy texture. Let it simmer for another 5 minutes to reach the perfect consistency. Don’t forget to taste and adjust seasoning if needed!
How to Serve Cheesy Enchilada Chili Recipe
Garnishes
After ladling the chili into bowls, top with a sprinkle of chopped cilantro for a fresh, herbal lift. You can also add dollops of sour cream or slices of creamy avocado to complement the spice and richness perfectly. Tortilla strips or crushed tortilla chips add crunch and an additional layer of texture everyone will love.
Side Dishes
This chili pairs wonderfully with simple sides like warm cornbread or fluffy white rice, which help soak up every last bit of the cheesy, spicy sauce. A crisp green salad or pickled jalapeños can bring a refreshing contrast to the hearty flavors on the plate.
Creative Ways to Present
Serve the Cheesy Enchilada Chili Recipe in a bread bowl for a rustic and cozy presentation that’s perfect for casual gatherings. You could also turn it into a loaded chili taco by spooning it over crisp taco shells and topping with fresh veggies and cheese for a fun twist.
Make Ahead and Storage
Storing Leftovers
Leftover chili should be transferred to an airtight container and stored in the fridge for up to 3 to 4 days. The flavors continue to blend and intensify overnight, making it an even tastier delight the next day.
Freezing
This recipe freezes beautifully—just make sure it’s completely cooled before portioning into freezer-safe containers or bags. Freeze for up to 3 months. When you want a quick meal, just thaw in the fridge overnight before reheating.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it looks a bit thick, add a splash of broth or water to loosen it up. You can also rewarm it in the microwave in intervals, stirring between, until piping hot and creamy again.
FAQs
Can I make this chili vegetarian?
Absolutely! Simply skip the ground meat and add extra beans or vegetables like bell peppers, zucchini, or mushrooms to bulk it up. Use vegetable broth for the same rich flavor.
What kind of cheese works best?
Shredded cheddar or a Mexican cheese blend melt perfectly for this chili, adding creaminess and sharp flavor. Cream cheese adds a wonderful velvety texture that makes every bite indulgent.
Can I use canned beans other than kidney and black beans?
Yes, feel free to experiment with pinto beans or navy beans depending on what you have on hand. Just be sure to drain and rinse canned beans before adding.
How spicy is this chili?
This dish has a mild to medium spice level out of the box. You can easily adjust the heat by adding diced jalapeños or a pinch of cayenne pepper depending on your preference.
Is this recipe gluten-free?
Yes, all the ingredients in the Cheesy Enchilada Chili Recipe are naturally gluten-free. Just be sure any packaged ingredients like enchilada sauce are labeled gluten-free to avoid cross-contamination.
Final Thoughts
There’s nothing quite as comforting and crowd-pleasing as this Cheesy Enchilada Chili Recipe. With its rich layers of flavor, creamy texture, and simple steps, it’s a recipe you’ll want to keep turning to whether it’s chili season or a cozy weeknight. Dive into a bowl and enjoy the warmth, spice, and cheesy goodness that only this special chili can bring to your table!
Print
Cheesy Enchilada Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Cheesy Enchilada Chili is a comforting, flavorful dish that combines the rich tastes of enchilada sauce with hearty beans, ground meat, and a blend of melted cheeses. Perfect for a cozy dinner, this Mexican-inspired recipe is easy to make on the stovetop and packed with protein and fiber, making it both filling and delicious.
Ingredients
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Chili Base
- 1 can (10-ounce) enchilada sauce, red or green
- 1 can (15-ounce) kidney beans, drained and rinsed
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (14.5-ounce) diced tomatoes with juices
- 1 cup beef or chicken broth
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheeses and Garnish
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup cream cheese, cubed
- Chopped cilantro (optional, for garnish)
Instructions
- Heat the oil and brown meat: Heat the olive oil in a large pot over medium heat. Add the ground beef and diced onion, cooking until the meat is browned and the onion is softened, about 6-8 minutes. Drain excess grease if needed.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant to release its aroma.
- Add liquids and spices: Stir in the enchilada sauce, kidney beans, black beans, diced tomatoes with their juices, broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine all ingredients evenly.
- Simmer the chili: Bring the mixture to a simmer, then reduce heat to low and let it simmer uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Add cheeses: Stir in the shredded cheddar or Mexican blend cheese and cream cheese cubes until melted and the chili becomes creamy and thickened, about 5 minutes.
- Adjust seasoning and serve: Taste the chili and adjust seasoning if needed. Serve hot garnished with chopped cilantro if desired.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper when adding the spices.
- This chili is delicious topped with sour cream, crispy tortilla strips, or sliced avocado for added texture and flavor.
- You can substitute ground turkey for beef for a leaner option.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely for longer storage.
