Cheesy Enchilada Chili

Here’s a cozy, comforting, and super flavorful recipe for Cheesy Enchilada Chili — the perfect mashup of hearty chili and zesty enchiladas. It’s rich, cheesy, and easy to make in a pot, slow cooker, or Instant Pot!

🧾 Ingredients (Serves 6)

• 1 lb ground beef or ground turkey

• 1 tbsp olive oil (if using lean meat)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can kidney beans or pinto beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)

• 1 (10 oz) can red enchilada sauce

• 1 cup beef broth (or chicken/veggie broth)

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp smoked paprika (optional)

• Salt & pepper to taste

• 1 ½ to 2 cups shredded cheddar or Mexican blend cheese

🔥 Instructions

Stovetop Method

1. Cook the Meat & Veggies
   In a large pot, heat oil (if needed) over medium heat. Add ground meat, onion, and garlic. Cook until browned and cooked through. Drain excess fat if necessary.

2. Add the Goods
   Stir in beans, corn, tomatoes, enchilada sauce, broth, and spices. Bring to a simmer.

3. Simmer & Thicken
   Cover and simmer for 20–25 minutes, stirring occasionally. Let it reduce and thicken.

4. Add the Cheese
   Turn off heat. Stir in shredded cheese until fully melted and creamy. Adjust seasoning to taste.

5. Serve
   Ladle into bowls and top with your favorites: sour cream, green onions, avocado, tortilla chips, jalapeños, or cilantro.

🧊 Slow Cooker Option

• Brown meat with onions and garlic first.

• Add everything except the cheese to the slow cooker.

• Cook on LOW 6–8 hours or HIGH 3–4 hours.

• Stir in cheese before serving.

⚡ Instant Pot Option

• Sauté meat, onions, and garlic using the “Sauté” function.

• Add all remaining ingredients except cheese. Stir and seal.

• Cook on Manual/Pressure Cook for 12 minutes. Natural release for 10 min.

• Stir in cheese after opening.

🧠 Tips & Variations

• Want it spicier? Add chopped jalapeños or a pinch of cayenne.

• Make it vegetarian: Skip meat and add extra beans or lentils.

• Add cooked rice or quinoa to bulk it up into an enchilada-bowl vibe.

Want a freezer-friendly version or a printable meal-prep layout?