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Creamy Enchilada Chili
4.7 from 111 votes

Creamy Enchilada Chili

Creamy Enchilada Chili blends ground meat with a complex mix of chili spices, tomato products, and cream cheese to create a rich, flavorful chili. The dish includes black beans and corn for texture and variety, while garnishes like cilantro, cotija cheese, and lime wedges add freshness and brightness. It offers a smooth, creamy chili with nuanced heat from chipotle and ancho powders.

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

Ingredients

  • 2 tsp. cumin ground
  • 2 tsp. oregano dried
  • 1 tsp. ground chili powder I use a medium spicy chili powder
  • 1 tsp. chipotle powder ground
  • 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. yellow onion diced
  • ¼ c. tomato paste brand Red Gold®
  • 2 tomato sauce brand: Red Gold, 14.5 oz. cans
  • 2 diced tomatoes brand: Red Gold, 14.5 oz. cans, do not drain
  • 2 c. chicken broth low sodium
  • 8 oz. cream cheese cubed small and softened to room temperature
  • 1 black beans 14 oz. can, rinsed and drained
  • 2 c. corn frozen
  • cilantro chopped, fresh
  • cotija cheese crumbled
  • lime fresh, wedges

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • Use the spice blend as prepared to achieve the intended balanced heat and flavor.
  • Soften the cream cheese before adding to the chili for a smooth and creamy texture.
  • Garnish individually with cilantro, cotija cheese, and fresh lime wedges to enhance freshness and tartness.
  • Ground turkey can be substituted with chicken or beef according to preference.

Nutrition Information

Calories 330kcal (17%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 330

% Daily Value*

Calories 330kcal 17%

* Percent Daily Values are based on a 2,000 calorie diet.