30 minute creamy three bean enchilada chili
One pot and three cans. And some other shit. Tasty, filling, rich with spice.
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.
Notes
*To make vegan: Use a vegan cream cheese, or omit entirely.
*To store: Leftovers keep wonderfully in the fridge, in an airtight container, for up to 5 days. Chili also freezes well for up to 3 months.