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Cheesy Enchilada Chili

A comforting one-pot chili that combines savory spices, creamy cheese, and hearty beans for a satisfying meal on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (or any Halal-friendly ground meat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) enchilada sauce
  • 1 can (28 oz) diced tomatoes
  • 1 cup shredded cheddar cheese can use a Halal-certified brand
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Cooking
  1. In a large pot or Dutch oven, over medium heat, add your ground beef. Cook it thoroughly until browned, breaking it apart with a wooden spoon, roughly 5-7 minutes. Drain excess fat if needed.
  2. Toss in the diced onion and minced garlic. Sauté until the onions become tender and fragrant, about 3-4 minutes.
  3. Stir in the black beans, corn, enchilada sauce, diced tomatoes, chili powder, and cumin. Add salt and pepper to taste. Mix well until everything is combined.
  4. Let the chili simmer on low heat for about 15-20 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking.
  5. Remove from heat and sprinkle the shredded cheddar cheese on top of the chili. Allow it to melt for a couple of minutes before serving.
  6. Top with chopped cilantro before serving, and delight in every rich, cheesy bite!

Notes

This flavorful Cheesy Enchilada Chili is best enjoyed fresh but can be stored for up to 5 days in the refrigerator. Allow it to cool, then transfer it to an airtight container. If you’d like to keep it longer, you can freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then warm on the stovetop over low heat, stirring occasionally until heated through. You can add a splash of water or chicken broth to revive its original creamy texture if needed.