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Cheesy Enchilada Chili

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A mouthwatering Tex-Mex chili with a cheesy twist, slow-cooked to perfection for a comforting meal.

Ingredients

Scale
  • 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 cup diced onions
  • 1 cup diced bell peppers (red, green, or a mix)
  • 3 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) green enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 cups beef broth (or chicken broth)
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Sour cream, jalapeños, green onions, or cilantro for garnish

Instructions

  1. In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease and transfer the cooked meat to your crockpot.
  2. Add diced onions, bell peppers, and garlic directly into the crockpot.
  3. Add both red and green enchilada sauces, diced tomatoes, and beef broth. Stir well to combine.
  4. Mix in the chili powder, cumin, paprika, salt, and pepper. Stir until all flavors are well incorporated.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally.
  6. About 30 minutes before serving, stir in the shredded cheddar and Monterey Jack cheeses. Allow to melt.
  7. Ladle into bowls and top with desired garnishes.

Notes

For extra creaminess, stir in ½ cup of cream cheese during the final 30 minutes of cooking. This recipe freezes and reheats beautifully.

Nutrition

Find it online: https://www.helthrecipe.com/5-step-irresistible-cheesy-enchilada-chili-recipe-crockpot-perfection/