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When it comes to creating a meal that is both comforting and bursting with flavor, few dishes can compete with Cheesy Enchilada Chili. This delightful fusion of classic chili and the beloved flavors of enchiladas makes it an ideal choice for family dinners, potlucks, or cozy nights in. Picture a warm bowl of spicy chili, rich with the taste of melted cheese, savory spices, and hearty ingredients that satisfy the soul. Cheesy Enchilada Chili is not only delicious but also incredibly versatile, allowing you to adapt the recipe to suit various dietary preferences. Whether you choose to incorporate ground turkey for a leaner option or stick with traditional ground beef, this dish can be tailored to meet your cravings.

Cheesy Enchilada Chili

Warm up your dinner table with this delicious Cheesy Enchilada Chili! This comforting dish is a flavorful blend of classic chili and enchilada favorites, complete with gooey melted cheese. Whether you prefer ground turkey or beef, it's easy to customize for any dietary need. Perfect for family dinners or cozy nights, this one-pot recipe simplifies cooking and cleanup. Dive into a bowl of rich flavors and nourishing ingredients! #ChiliRecipe #ComfortFood #OnePotMeal #CheesyEnchilada #FamilyDinner #Foodie
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Ingredients
  

1 lb ground beef (or turkey, for a healthier option)

1 medium onion, diced

3 cloves garlic, minced

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

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

1 can (15 oz) corn, drained

1 can (28 oz) crushed tomatoes

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

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

1 cup shredded cheddar cheese, plus extra for topping

1/2 cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving, optional)

Instructions
 

In a large pot over medium heat, brown the ground beef (or turkey), breaking it apart until it's fully cooked. Drain excess fat if necessary.

    Add the diced onion and cook for about 5 minutes until it's softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Pour in the black beans, kidney beans, corn, crushed tomatoes, and enchilada sauce. Stir well to combine.

        Add the chili powder, cumin, smoked paprika, salt, and black pepper. Mix everything thoroughly.

          Bring the chili to a simmer, then lower the heat and let it cook for about 20 minutes, stirring occasionally to prevent sticking.

            After 20 minutes, stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning if necessary.

              Serve the chili hot, topped with extra cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Enjoy with tortilla chips if desired.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6