Cheesy Enchilada Chili Bowl (Print Version)
# Ingredients:
01 -
1 lb ground beef, ground turkey, or shredded chicken
02 -
1 tbsp olive oil
03 -
1/2 onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 can (10 oz) red enchilada sauce
06 -
1 can (15 oz) diced tomatoes
07 -
1 can (15 oz) black beans, drained and rinsed
08 -
1 can (15 oz) kidney or pinto beans, drained and rinsed
09 -
1 cup corn kernels (frozen, canned, or fresh)
10 -
1 tsp chili powder
11 -
1 tsp ground cumin
12 -
1/2 tsp paprika
13 -
Salt and pepper to taste
14 -
1 1/2 cups shredded cheddar cheese or Mexican blend
15 -
1/2 cup cream cheese or sour cream (optional, for creaminess)
16 -
1/2–1 cup beef or chicken broth (to adjust consistency)
# Instructions:
01 -
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds. Add ground beef and cook until browned. Drain excess fat if needed.
02 -
Stir in chili powder, cumin, paprika, salt, and pepper. Add enchilada sauce, diced tomatoes, beans, corn, and broth. Stir to combine and bring to a simmer.
03 -
Reduce heat to low and let it simmer for 20–30 minutes, stirring occasionally. Add more broth if the chili is too thick.
04 -
Stir in shredded cheese and cream cheese (or sour cream) until melted and the chili is creamy. Adjust seasoning if needed.
05 -
Serve in bowls and top with more cheese, sour cream, chopped cilantro, crushed tortilla chips, or green onions if desired.