Ingredients
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 oz cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat a large pot over medium heat and cook the ground beef or turkey until browned. Drain excess fat.
- Add diced onion and garlic. Cook until softened and fragrant, about 3–4 minutes.
- Stir in enchilada sauce, diced tomatoes, black beans, kidney beans, corn, and beef broth.
- Add cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
- Bring to a simmer and cook uncovered for about 20 minutes, stirring occasionally.
- Add the cream cheese and stir until fully melted and incorporated.
- Stir in shredded cheddar and Monterey Jack cheese until chili is smooth and creamy.
- Serve hot with your favorite toppings or sides.
Notes
- Use ground chicken or turkey for a lighter version.
- Add green chilies or cayenne pepper for more heat.
- For a thicker chili, simmer longer or mash some beans.
- Chili tastes even better the next day—great for meal prep.
- Freezes well for up to 2 months in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 480
- Sugar: 5g
- Sodium: 960mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 90mg
