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Cheesy Enchilada Chili is a delightful fusion dish that combines the best elements of two beloved Mexican-inspired classics: enchiladas and chili. While traditional chili typically features a rich, meaty, and slightly spicy broth filled with beans and vegetables, enchiladas are known for their rolled tortillas filled with various ingredients, smothered in savory sauces. By merging these two recipes, Cheesy Enchilada Chili captures the essence of enchiladas, including the signature flavors and textures, all while maintaining the comforting heartiness of chili.

Cheesy Enchilada Chili

Looking for the ultimate comfort food? Cheesy Enchilada Chili combines the rich flavors of enchiladas with the hearty goodness of chili, perfect for chilly evenings and gatherings! Packed with protein, vibrant veggies, and melted cheese, this dish is simple to make and customizable to your tastes. Explore variations, nourishing ingredients, and serving tips that will make this chili a go-to staple in your kitchen. #ComfortFood #Chili #CheesyEnchilada #DinnerIdeas #RecipeInspiration #ComfortCooking
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Ingredients
  

1 lb ground beef or turkey

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

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

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

1 can (28 oz) crushed tomatoes

1 can (10 oz) enchilada sauce (red or green)

2 cups beef or vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Fresh cilantro, chopped (for garnish)

Sour cream (optional, for serving)

Tortilla chips (optional, for serving)

Instructions
 

In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes, until translucent.

    Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

      Add the ground beef or turkey to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

        Incorporate the diced red bell pepper, black beans, kidney beans, crushed tomatoes, and enchilada sauce. Stir well to combine.

          Pour in the beef or vegetable broth and bring the mixture to a simmer.

            Add the chili powder, cumin, smoked paprika, and season with salt and pepper to taste. Let the chili simmer for about 20-25 minutes, allowing the flavors to meld together.

              Once the chili has thickened slightly, stir in the shredded cheddar and Monterey Jack cheese until melted and combined.

                Remove from heat and let cool slightly. Serve hot, garnished with fresh cilantro, and accompanied by sour cream and tortilla chips if desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6