Creamy Enchilada Chili

Name: Creamy Enchilada Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings
Ingredients: 2 tsp. ground cumin; 2 tsp. dried oregano; 1 tsp. ground chili powder; 1 tsp. ground chipotle powder; 1 tsp. ancho chili powder; 1 tsp. garlic powder; ½ tsp. kosher salt; ½ tsp. black pepper; ⅛ tsp. cinnamon; 2 lbs. ground turkey; 3 T. olive oil; 1 c. diced yellow onion; ¼ c. Red Gold® Tomato Paste; 2 14.5 oz. cans Red Gold® Tomato Sauce; 2 14.5 oz. cans Red Gold® Diced Tomatoes (no not drain); 2 c. low sodium chicken broth; 8 oz. cream cheese; 1 14 oz. can black beans, rinsed and drained; 2 c. frozen corn; chopped fresh cilantro; crumbled cotija cheese; Fresh lime wedges

User Reviews

4.7

111 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
10 servings
Calories
330 kcal
Course
Soup
Cuisine
Tex-Mex

Creamy Enchilada Chili

Iris Warren

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This creamy chili recipe is brimming with all kinds of tasty bites. In every spoonful, you'll savor the flavors of enchiladas...without the tortillas!

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Ingredients

Servings

2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. ground chili powder I use a medium spicy chili powder
1 tsp. ground chipotle powder
1 tsp. ancho chili powder
1 tsp. garlic powder
½ tsp. kosher salt
½ tsp. black pepper
⅛ tsp. cinnamon
2 lbs. ground turkey chicken, or beef
3 T. olive oil
1 c. diced yellow onion
¼ c. Red Gold® Tomato Paste
2 14.5 oz. cans Red Gold® Tomato Sauce
2 14.5 oz. cans Red Gold® Diced Tomatoes (no not drain)
2 c. low sodium chicken broth
8 oz. cream cheese cubed small and softened to room temperature
1 14 oz. can black beans, rinsed and drained
2 c. frozen corn
chopped fresh cilantro
crumbled cotija cheese
Fresh lime wedges

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Instructions

For the enchilada spice mixture: In a small bowl, combine cumin, oregano, chili powder, chipotle powder, ancho chili powder, garlic powder, kosher salt, black pepper, and cinnamon. Set aside.
For the rest of the chili: In a large pot over medium heat, brown the ground meat, breaking it up as it cooks. With a large slotted spoon, remove cooked meat to a plate and set aside. Remove any fat from pot.
To the same large pot over medium heat, add the oil. When oil starts to shimmer, add onion and cook for 5 minutes, stirring occasionally, until just softened. Then stir in enchilada spice mixture. Cook until fragrant and slightly deeper in color, stirring occasionally, about 2 minutes. Stir in tomato paste, to combine evenly. Then add tomato sauce, stirring to break up any lumps. Add diced tomatoes and chicken broth, and then turn up heat to medium-high and bring mixture to a simmer. Once thoroughly warmed, stir in cream cheese until completely combined and creamy. Add cooked ground meat, black beans, and corn. Turn heat down to medium to medium-low and cook for about 10 minutes, or until thoroughly warmed. Taste test and add more kosher salt if needed.
Serve creamy enchilada chili with cilantro, crumbled Cotija, and fresh lime wedges for squeezing over the top of individual bowls. If you like, also reserve some of the black beans and corn for sprinkling over the top of individual bowls.