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Cheesy Enchilada Chili

A warm and comforting bowl of Cheesy Enchilada Chili with rich flavors and gooey melted cheese, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 whole bell pepper, diced choose your favorite color
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 cups vegetable broth or chicken broth if preferred
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese or cheese of your choice
  • Tortilla chips, for serving
Optional Toppings
  • avocado for garnish
  • cilantro for garnish
  • green onions for garnish
  • jalapeños for garnish
  • sour cream for garnish

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until softened.
  2. Add the minced garlic and diced bell pepper to the pot. Continue to sauté for another 3-4 minutes, until the peppers are tender.
Cooking
  1. Stir in the beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Mix to combine all ingredients thoroughly.
  2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
  3. Once the chili has thickened, stir in the shredded cheese until fully melted and incorporated into the chili.
Serving
  1. Serve hot with tortilla chips and your favorite toppings like avocado, cilantro, or jalapeños for added flavor.

Notes

Substitutions: Mix up the beans or add in your favorite veggies like corn or zucchini for added texture and flavor. Different types of cheese can be used to vary the taste. Cooking on low heat for a longer time will deepen flavors, but a quick simmer works too. Avoid boiling the chili for too long after adding the cheese.