Description
A hearty, comforting chili infused with classic enchilada flavors, tender beans, seasoned ground beef, and plenty of melted cheese.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 2 cups beef broth
- 1 can (4 oz) diced green chiles
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, cilantro, sliced jalapeños, tortilla strips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
- Add the diced onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened.
- Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add the black beans, pinto beans, diced tomatoes, enchilada sauce, beef broth, and diced green chiles. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20–25 minutes, stirring occasionally.
- Remove the lid and stir in the shredded cheddar and Monterey Jack cheeses until fully melted and the chili becomes creamy.
- Taste and adjust seasoning as needed. Serve hot with desired toppings.
Notes
- For a thicker chili, simmer uncovered for an additional 10 minutes.
- Swap ground beef for turkey or a plant-based alternative for a lighter option.
- Use hot enchilada sauce or add cayenne pepper for extra heat.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Mexican-American