Cheesy Enchilada Chili

If your dinner plan is “something warm and cheesy that hides a vegetable’s self-esteem crisis,” you’re in the exact right place—this is enchiladas pretending to be chili so you can skip rolling tortillas and still get all the melty rewards.

Why This Recipe Is Awesome

This works because it combines the deep, cozy hug of chili with the bright, saucy punch of enchilada flavor. You get cumin and chili powder doing the backbone work, tomato and enchilada sauce for that unmistakable tang, and a ridiculous amount of cheese to distract anyone brave enough to ask what’s in it. It’s forgiving: brown the meat a little more than you think, simmer a little less than the neighbor’s slow-cooker sermon, and the results are still great. Also, it scales up for friends or down for just you and dramatic leftovers.

Ingredients You’ll Need

• 1 lb (450 g) ground beef, turkey, or a plant-based crumble — pick your personality
• 1 medium yellow onion, diced — tears are optional, cooking is not
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or orange for sweetness)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans or kidney beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (10 oz) red enchilada sauce — the shortcut hero
• 1 cup beef or vegetable broth — just enough to be cozy, not soupy
• 2 tablespoons tomato paste — small jar, big mood
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or regular paprika if you’re avoiding drama)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 cup frozen corn kernels (or fresh if you’re feeling domestic)
• 8 oz (225 g) shredded cheese — cheddar, Monterey Jack, or a blend
• 1/4 cup chopped cilantro and sliced green onions for finishing — optional but classy
• Sour cream, tortilla chips, and lime wedges for serving

Step-by-Step Instructions

1. Step 1

   Heat a large Dutch oven or heavy pot over medium-high heat and add a splash of oil. Toss in the diced onion and bell pepper, sautéing until softened, about 4–5 minutes, then add the garlic and cook 30 seconds until fragrant. Add the ground meat and brown, breaking it into pieces as you go; drain excess fat if it looks greasy. Sprinkle in chili powder, cumin, smoked paprika, oregano, and a generous pinch of salt and pepper, stirring so the spices toast and start to smell like dinner.

2. Step 2

   Stir in the tomato paste, fire-roasted tomatoes, enchilada sauce, and broth; scrape up any tasty browned bits from the bottom. Add the beans and corn, bring the pot to a gentle simmer, then reduce heat and cook uncovered for 15–20 minutes to meld flavors — don’t walk away for an hour, you’ll over-reduce. Taste and adjust salt, pepper, and chili powder; if you want more depth, a splash of soy sauce or Worcestershire works oddly well. Turn off the heat and fold in half the shredded cheese so it melts into the chili, then serve with the rest of the cheese piled on top or broil for 2–3 minutes in an oven-safe dish for a bubbly crust.

Common Mistakes to Avoid

Overcooking the aromatics until they’re bitter is a fast track to regret—sweat the onions and peppers until soft and sweet, not toast. Don’t dump the enchilada sauce and walk away; it’s concentrated, so taste as you go to avoid an overpowering tomato sludge. Skimping on salt is the number-one flavor crime here; salt wakes up the spices and the tomatoes. Finally, don’t try to thin this out with too much broth — it’s meant to be chunky and spoonable, not a bowl of regret.

Alternatives & Substitutions

No ground meat? Use finely chopped mushrooms mixed with crumbled tempeh for texture and umami. Out of canned enchilada sauce? A mix of tomato sauce plus a tablespoon each of chili powder and apple cider vinegar gets you in the ballpark. Want it spicier? Add a diced jalapeño with the onions or a dash of chipotle in adobo. Dairy-free? Use a shredded vegan cheese that melts or stir in a few tablespoons of nutritional yeast for a savory finish. For slow-cooker fans: brown everything, then throw it all in the crock for 3–4 hours on low and add cheese right at the end.

FAQ

Question 1?

Can I make this vegetarian? Absolutely. Swap the meat for extra beans, lentils, or a mix of mushrooms and tempeh. Add a splash of soy sauce or liquid smoke for depth, and treat the spices like your new best friends so it doesn’t taste like bland bean stew.

Question 2?

How long will leftovers last? Stored in an airtight container, this keeps in the fridge for 3–4 days and actually improves overnight as flavors settle. Freeze in portions for up to 3 months; thaw in the fridge overnight and reheat gently on the stove, adding a splash of broth if it’s thickened too much.

Question 3?

Can I make this milder for kids? Yes. Use mild enchilada sauce and reduce chili powder by half, then let adults spike their bowls with hot sauce or extra chili powder. Cheese and a dollop of sour cream will calm down any remaining heat for sensitive eaters.

Final Thoughts

This is the kind of meal that looks like effort but behaves like convenience—rich, cheesy, and unapologetically satisfying. It’s built to be flexible, forgiving, and very shareable (or hoardable if you prefer). Make a big pot, invite friends, or save it for nights when motivation is low but hunger is loud. Also: leftovers make an exceptional taco topping, which is my personal second dinner hack. Go forth, stir the pot, and don’t forget the chips.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.