Cheesy Enchilada Chili 
Ingredients:
1 tablespoon olive oil
3 garlic cloves, minced
1 lb ground beef or turkey (optional for a vegetarian version)
2 cups chicken or vegetable broth
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 (10 oz) can red enchilada sauce
1 (4 oz) can diced green chilies
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
Salt and pepper to taste
1 ½ cups shredded cheddar cheese (plus extra for topping)
½ cup sour cream
For Garnish (Optional):
Sliced green onions
Crushed tortilla chips
Fresh cilantro
Instructions:
Cook the Aromatics and Protein:
Heat olive oil in a large pot over medium heat.
Add diced onion and garlic, cooking until softened and fragrant (about 2-3 minutes).
If using ground meat, add it to the pot and cook until browned. Drain any excess grease.
Build the Chili Base:
Stir in the broth, black beans, pinto beans, diced tomatoes, enchilada sauce, and green chilies.
Add chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally to let the flavors meld.
Add the Cheese:
Stir in the shredded cheddar cheese and sour cream until the chili becomes creamy and cheesy.
Serve and Garnish:
Ladle the chili into bowls and garnish with extra cheese, green onions, crushed tortilla chips, or fresh cilantro if desired.
Enjoy the rich, cheesy, and hearty flavors of this Cheesy Enchilada Chili, perfect for cozy nights or game-day gatherings! 