This Easy Enchilada Chili Is Perfect On Cold Nights!




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Introduction

Warm up on chilly evenings with this Easy Enchilada Chili recipe, a hearty and flavorful dish that is sure to satisfy your cravings for something cozy and comforting. Packed with ground beef, beans, vegetables, and zesty seasonings, this chili is a one-pot wonder that delivers a delicious punch of flavor.

Why Make This Recipe

This Easy Enchilada Chili is perfect for cold nights when you crave a simple yet satisfying meal that is easy to prepare. It offers a blend of savory and spicy flavors that will warm you from the inside out, making it an ideal choice for a cozy weeknight dinner or a casual gathering with friends and family.

How to Make Easy Enchilada Chili

Ingredients:

  • 15 oz can diced tomatoes
  • 1 1/2 lbs ground beef
  • 28 oz can enchilada sauce
  • 15 oz can black beans, drained and rinsed
  • 15 oz can corn, drained
  • 1 cup zucchini, sliced
  • 2 tablespoons lime juice
  • 1 medium onion, chopped
  • 4 oz green chiles
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Optional toppings: shredded cheese, sour cream, tortilla chips

Directions:

  1. Brown the beef and onion in a large pan over medium heat.
  2. While the beef is cooking, combine the remaining ingredients in a large crockpot.
  3. Drain the beef, then add it to the crockpot. Cook on low for 4 hours.
  4. Serve the chili with your choice of toppings such as green onions, sour cream, shredded cheese, or tortilla chips.

How to Serve Easy Enchilada Chili

Enjoy this flavorful chili piping hot, topped with your favorite additional toppings for extra texture and flavor. Pair it with warm cornbread or a side salad for a complete and satisfying meal.

How to Store Easy Enchilada Chili

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through before serving.

Tips to Make Easy Enchilada Chili

  • Customize the spice level by adjusting the amount of chili powder and green chilies to suit your taste preferences.
  • Add extra vegetables like bell peppers or carrots for a nutritional boost.
  • For a vegetarian version, substitute the ground beef with plant-based meat or additional beans.

Variation

For a leaner option, use ground turkey or chicken instead of beef. You can also swap out the black beans for kidney beans or pinto beans for a different flavor profile.

FAQs

  1. Can I make this chili in a regular pot instead of a crockpot? Yes, simply cook the ingredients in a large pot on the stovetop over low heat for 1-2 hours, stirring occasionally.
  2. Is it necessary to drain the canned vegetables before adding them to the chili? Yes, draining the canned beans and corn helps control the consistency of the chili and prevents it from becoming too watery.
  3. Can I freeze Easy Enchilada Chili for later? Yes, store the cooled chili in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

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