creamy three bean enchilada chili
When the weather’s chilly, I make chili.
If you haven’t noticed, one pot and one skillet dinners dominate FMG of late. Post-Christmas I usually hunker into hermit mode and don’t want to go haywire with components – not to mention, we seem to get our coziest weather in January-February and rather than throwing down hours in the kitchen (which I do anyway), I desire more a bit more time outside walking along the river or doing bits and bobs that don’t involve the indoors.
Add this wonderful 30 Minute Creamy Three Bean Enchilada Chili to the rotation for a slam-bang slap-yourself supper that doesn’t take long, much, or a lot. Three cans of beans, enchilada sauce plus an ensemble of supporting acts from your spice cabinet, and a touch of cream cheese for a finger-licking smoothness. Soups and stews are the ultimate testimony to the simplicity and flexibility of cooking, which is why I created these gnocchi and tortellini soups so close together. When the temperatures fall, the wish for warmth rises.
Fucking love soup, man.
One Pot, One Process
Mince some garlic, chop a pepper and an onion, and you’re pretty much set as far as prep goes. The only real hindrance here is if you slice your finger by accident – in that case, go take care of the bleeding, dab some antibacterial ointment, wrap it well, and resume.
Heat some olive oil in a big pot over medium. Sweat out the onion and pepper until they soften, then stir in the garlic and the dried spices: chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper.
Pour in your bean triplet – white kidney, pinto, and black – as well as a bottle of red enchilada sauce and a touch of vegetable broth or water. Simmer for 10-15 minutes, long enough to infuse the flavors but not so intense a duration that you’ll wonder if the beans have dissolved into a black hole.
To finish up, drop in cream cheese and stir until it melts, just a few minutes. Complete the outfit with a splash of lime juice.
My garnish advice? Fresh cilantro, more lime juice, tortilla strips, and cheddar cheese. Bingo. Booyah. Bam. If you’re feeling really sassy, bake up some beer bread or cornbread, depending on your preference.
This chili is friendly for all sorts of lifestyles, whether you’re training for an athletic event or just too damn cold in your house or if you feel lazy as hell and don’t want greasy takeout again. Far healthier than most to-go counterparts, the chili emboldens the tastebuds with traditional enchilada flare and fills the tummy with plenty of plant-based nutrients.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More Latin-inspired favorites to try:
Dulce de Leche Stuffed Mexican Dark Chocolate Chip Cookies
Cider Beer Braised Cheesy Mushroom and Butternut Squash Enchiladas
Blackened Honey Lime Shrimp Tacos with Grapefruit Avocado Salsa
Baked Southwest Avocado Egg Rolls with Spicy Cilantro Ranch
30 minute creamy three bean enchilada chili
Ingredients
- 1 yellow onion, diced
- 1 red pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper, or to taste
- 1 can black beans, drained
- 1 can white kidney beans, drained
- 1 can pinto beans, drained
- 1 jar red enchilada sauce
- 1 cup vegetable broth, or water
- 2 tbsp lime juice
- 4 oz cream cheese, softened
- shredded cheddar, chopped cilantro, and tortilla strips, to top
- beer bread, for serving
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat. Saute onion and pepper for 4-5 minutes until soft and fragrant. Stir in the garlic cloves, chili powder, cumin, dried oregano, smoked paprika, cayenne pepper, and a pinch of salt and pepper.
- Add in the beans, enchilada sauce, and broth. Bring to a boil, then lower to a simmer and cook 10-15 minutes until very fragrant. Stir in the cream cheese until melted, then add the lime juice and stir to combine.
- Dish the soup into a bowls and top with cheddar, tortilla strips, and fresh cilantro, as desired.
