Cheesy Enchilada Chili – A Warm, Hearty Comfort Dish!

This chili is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days.
You can also freeze this chili for up to 3 months. Just reheat on the stovetop or in the microwave.
Variations:

Add jalapeños or red pepper flakes for extra heat.
For a vegetarian version, replace the ground beef with more beans or plant-based protein.
You can also add corn or diced potatoes for extra texture.
FAQ:

Can I use a slow cooker for this recipe? Yes! Brown the beef and sauté the vegetables, then transfer everything to the slow cooker. Cook on low for 6 hours or high for 3–4 hours.
Can I use a different type of cheese? Absolutely! Monterey Jack, Mexican blend, or pepper jack cheese will all work well.
Enjoy your hearty, cheesy bowl of Enchilada Chili!