Easy Chicken Enchilada Chili.
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
  • 1 Tbsp Olive Oil
  • 1 Large Yellow Onion, Diced
  • ½ Red Onion, Diced
  • 1 Bell Pepper (red or green), Diced
  • 2 Cloves of Garlic, minced
  • 5 oz can of Green Chilis
  • 7 oz can of Diced Tomatos
  • 15 oz can of Kidney Beans
  • 15 oz can of Cannellini Beans
  • ½ Cup of Frozen Corn
  • 10 oz Can of Enchilada Sauce
  • ⅓ Cup of light beer
  • 2 Tsp of Onion Powder
  • 1 Tsp of Cumin
  • 1 Tsp of Chili Powder
  • 1 Tsp of Paprika
  • Salt and Pepper
  • 3 Cups of shredded cooked chicken
  • Scallions, sour cream and cheddar cheese, for serving
  1. In a large pot or dutch oven, heat the olive oil over medium-heat and add in the yellow and red onions to cook for about 5-7 minutes.
  2. Add diced bell peppers and garlic to the pot, and cook for an additional 3-4 minutes.
  3. To the pot, add: green chilis, diced tomatoes, kidney and Cannellini beans, frozen corn, enchilada sauce, and beer. Season with onion powder, cumin, chili powder, paprika, and salt and pepper.
  4. Stir the mixture together until fully incorporated and let it simmer for about 5 minutes.
  5. After the mixture is hot, add in the shredded cooked chicken and simmer for an additional 10-12 minutes.
  6. Divide the chili into bowls and top with scallions, sour cream, and cheddar cheese before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/10/17/easy-chicken-enchilada-chili/