Cheesy Ground Beef Enchilada Chili
A delicious and hearty one-pot dish that combines classic enchilada flavors with the warmth of chili, perfect for busy nights or family gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef You can substitute with ground turkey or chicken.
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (19 ounces) red enchilada sauce Ensure it's gluten-free if necessary.
- 1 can (15 ounces) black beans, drained and rinsed You can use pinto or kidney beans as alternatives.
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust to taste.
- 1/2 teaspoon salt
- 2 cups shredded Mexican cheese blend Pepper jack can be used for a spicier version.
- as needed Fresh cilantro for garnish
Instructions
Preparation
- In a large pot, brown the ground beef over medium heat, breaking it into small, even crumbles as it cooks.
- Once the beef is mostly browned, drain any excess fat, then add the chopped onion, bell pepper, and minced garlic to the pot. Sauté the vegetables until they become soft and fragrant, about 5 minutes.
- Pour in the enchilada sauce, black beans, diced tomatoes, and green chilies. Sprinkle in the cumin, chili powder, and salt. Stir all ingredients together until well combined.
- Bring the mixture to a gentle simmer. Reduce the heat to low and let the chili cook for 20 minutes, stirring occasionally.
- About 5 minutes before serving, stir in 1 cup of the shredded cheese until melted and fully incorporated.
Notes
Customize the spices and add in extra vegetables like corn or spinach for added nutrition. Serve with warm tortillas, tortilla chips, or over rice.