Description
A hearty and flavorful cheesy enchilada chili dish.
Ingredients
Scale
- 1 lb ground beef
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can enchilada sauce
- 1 cup shredded cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add the chopped onion and minced garlic, cook until softened.
- Stir in the chili powder and cumin, cook for 1 minute.
- Add the black beans, kidney beans, corn, diced tomatoes, and enchilada sauce.
- Bring to a simmer, reduce heat, and cook for 20 minutes.
- Stir in the shredded cheese until melted.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- This chili can be made ahead and stored in the fridge.
- Top with extra cheese or sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg
Keywords: cheesy enchilada chili, chili recipe, enchilada chili