When the weather turns chilly or I’m just craving something hearty and satisfying, I always find myself reaching for warm, cheesy, flavor-packed dishes. This Cheesy Enchilada Chili hits every note I’m looking for — rich, comforting, and filled with bold flavors. It’s like wrapping yourself in a cozy blanket, but in food form.
What I love most about this recipe is how easy it is to pull together. With pantry staples like canned beans, corn, and diced tomatoes combined with fresh bell peppers and melty cheese, this chili comes together in under 30 minutes. It’s perfect for busy weeknights when I want something quick yet comforting, and it’s always a crowd-pleaser at family dinners.
Let me walk you through why this recipe works so well and how you can make it your own.
Why You’ll Love This Cheesy Enchilada Chili
I’ve tested so many chili variations over the years, and this one has become one of my top favorites for several reasons:
- Fast and fuss-free – All the comfort of chili without the long cook time.
- Cheesy and creamy – The melted cheese adds richness you’ll crave.
- Vegetarian-friendly – Packed with plant-based protein and vegetables.
- Full of flavor – The enchilada sauce mix and green chilies bring just the right amount of spice.
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet enchilada sauce mix
- 2 cups vegetable broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced bell peppers
- 1 tablespoon olive oil
How to Make Cheesy Enchilada Chili
1. Sauté the Bell Peppers
Start by heating olive oil in a large pot over medium heat. Add the diced bell peppers and sauté for 3-4 minutes until softened. The peppers add a fresh sweetness that balances the chili’s bold flavors.
2. Add the Main Ingredients
Pour in the black beans, corn, diced tomatoes with green chilies, enchilada sauce mix, and vegetable broth. Stir everything together well. This combination starts to come alive immediately with colorful, fragrant ingredients.
3. Simmer to Build Flavor
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally. This gives all the flavors a chance to meld beautifully. The enchilada seasoning infuses the broth, and the veggies soften to perfection.
4. Melt in the Cheese
Once the chili has simmered and thickened slightly, add the shredded cheese. Stir until it’s fully melted and creamy. The cheese not only thickens the chili but also adds a silky texture that makes each bite irresistible.
5. Serve Warm and Enjoy
Ladle the chili into bowls and serve warm. I like to add an extra sprinkle of cheese on top for good measure and garnish with chopped green onions or cilantro if I have some on hand.
My Tips for the Best Enchilada Chili
- Go for a Mexican cheese blend – It melts beautifully and adds flavor depth.
- Use fire-roasted tomatoes – If you can find them, they add a subtle smokiness.
- Adjust the spice level – If you like it spicy, add a pinch of cayenne or a diced jalapeño when sautéing the bell peppers.
- Add protein – If you’re not vegetarian, shredded rotisserie chicken or browned ground turkey are delicious additions.
How to Serve This Chili
I love serving this cheesy enchilada chili in a big bowl with plenty of toppings. Here are some of my favorites:
- Tortilla chips for scooping
- Sliced avocado for creaminess
- Chopped cilantro for a fresh pop of flavor
- Sour cream to balance the spice
- Pickled jalapeños for an extra kick
Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Yes! Just sauté the bell peppers first, then add everything except the cheese to your slow cooker. Cook on low for 4 hours, then stir in the cheese before serving.
Q: How can I make it vegan?
A: Use a plant-based cheese alternative, and check that your enchilada sauce mix is vegan-friendly. The flavor will still be incredible!
Q: Can I freeze leftovers?
A: Definitely. Let the chili cool completely and store it in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently on the stove.
Q: How can I thicken the chili?
A: If you prefer a thicker chili, mash some of the beans in the pot while it simmers or let it cook uncovered for a few extra minutes.
Cozy, Cheesy, and Full of Flavor
This Cheesy Enchilada Chili has quickly become one of my go-to comfort food recipes. It’s cozy, hearty, and packed with flavor — exactly what I want on a cool evening or when I need a bowl of something soothing. Plus, it’s easy enough to make on a busy night, with minimal prep and simple ingredients.
Give it a try the next time you’re craving comfort in a bowl, and let me know how you like it! If you get creative with your toppings or spice it up your own way, I’d love to hear about your twist on this cheesy, satisfying dish.
Cheesy Enchilada Chili – A Cozy Bowl of Comfort in Every Bite
Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 1 cup corn (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in the black beans, kidney beans, diced tomatoes (with juice), enchilada sauce, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let simmer for about 20 minutes, stirring occasionally.
- Remove from heat and stir in 1 cup of shredded cheddar cheese until melted.
- Serve hot, garnished with remaining cheese and fresh cilantro.
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