Are you craving a hearty, flavorful meal that's surprisingly easy to make? Then look no further! This chili recipe with enchilada sauce is a delicious twist on a classic, delivering a rich, smoky depth that will leave you wanting more. It’s perfect for a quick weeknight dinner, a cozy weekend lunch, or even a crowd-pleasing game-day feast. Forget those bland chili recipes; this one's a real flavor explosion! This recipe is packed with healthy ingredients, making it a guilt-free indulgence you can enjoy again and again.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound ground beef (or turkey for a leaner option)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup beef broth
- 1 (10-ounce) can enchilada sauce (red or green, your choice!)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, avocado, chopped cilantro, green onions
Instructions:
Get Started: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
Brown the Meat: Add the ground beef (or turkey) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Simmer to Perfection: Stir in the crushed tomatoes, tomato sauce, diced tomatoes and green chilies, beef broth, enchilada sauce, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour for a deeper flavor. The longer it simmers, the richer the taste becomes!
Serve it Up: Ladle the chili into bowls and top with your favorite fixings. Shredded cheese, sour cream, avocado, chopped cilantro, and green onions are all excellent choices.
Tips for Chili Success:
- Spice it Up: Adjust the amount of cayenne pepper to your liking. For a milder chili, omit it altogether. For extra heat, add a pinch of red pepper flakes.
- Bean There, Done That: Add a can of your favorite beans (kidney, pinto, black) during the last 30 minutes of simmering for added texture and protein.
- Slow Cooker Magic: This chili is also fantastic in a slow cooker! Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Make it Ahead: This chili tastes even better the next day! Make a big batch and enjoy leftovers throughout the week. It's perfect for meal prepping.
Variations:
- Vegetarian Chili: Replace the ground beef with 1 (15-ounce) can of vegetarian chili beans, drained and rinsed, or a mixture of your favorite vegetables like mushrooms, zucchini, and corn.
- White Chicken Chili: Use cooked shredded chicken instead of beef and substitute a creamy white enchilada sauce for a lighter, yet equally flavorful chili.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used and serving size.
- Calories: Approximately 350-400
- Protein: Approximately 25-30 grams
- Fat: Approximately 15-20 grams
- Carbohydrates: Approximately 20-25 grams
This chili recipe with enchilada sauce is a true crowd-pleaser, a delicious and easy recipe perfect for busy weeknights or relaxed weekends. Enjoy!