Hearty Enchilada Chili

AuthorBryanCategory
Rating

This is a great recipe if you want to meal prep a few days ahead or just want to sneak vegetables into a meal that your kids will happily eat!

Yields8 Servings
Prep Time30 minsCook Time1 hr 5 minsTotal Time1 hr 35 mins

Ingredients
 ½ yellow onion
 1 red bell pepper
 15 oz black beans
 1 tbsp taco seasoning
 1 lb chicken breast
 2 tbsp olive oil
 14.50 fl oz diced tomato
 15 oz enchilada sauce
 1 ½ cups Mexican blend shredded cheese
 1 bunch cilantro
 1 ½ cups brown rice
 2 cloves of garlic

1

Bring 2 1/4 cups of water to a boil. Add rice, give it a quick stir, reduce heat to a simmer and let cook for about 40 minutes or once all water has evaporated.

2

Rinse, chop cilantro and set aside to dry. I tend to spread cilantro across a large baking sheet to give it the space to dry more easily.

3

Dice garlic, red pepper, and onion or cut them in chunks and pulse them in the food processor. I prefer the food processor to avoid the onion burning my eyes and it’s quicker.

4

Cut the chicken breast into one-inch strips no more than a half an inch thick and rinse the black beans.

5

Heat large skillet to a medium heat. Add olive oil then add the onion, bell pepper, and garlic. Stirring occasionally, cook for about 5 minutes or once onion is browned, whichever comes first.

6

Add chicken to skillet followed by taco seasoning. Stirring occasionally, cook until chicken is no longer pink, about another 5 minutes.

7

Fold in brown rice and black beans and continue folding for 1-2 minutes.

8

Add enchilada sauce and diced tomatoes and continue folding for another minute then turn down heat to a simmer, cover and cook for 8 minutes.

9

Next uncover, toss shredded cheese evenly over the top of the chili, cover again and cook for another 3 minutes.

Ingredients

Ingredients
 ½ yellow onion
 1 red bell pepper
 15 oz black beans
 1 tbsp taco seasoning
 1 lb chicken breast
 2 tbsp olive oil
 14.50 fl oz diced tomato
 15 oz enchilada sauce
 1 ½ cups Mexican blend shredded cheese
 1 bunch cilantro
 1 ½ cups brown rice
 2 cloves of garlic

Directions

1

Bring 2 1/4 cups of water to a boil. Add rice, give it a quick stir, reduce heat to a simmer and let cook for about 40 minutes or once all water has evaporated.

2

Rinse, chop cilantro and set aside to dry. I tend to spread cilantro across a large baking sheet to give it the space to dry more easily.

3

Dice garlic, red pepper, and onion or cut them in chunks and pulse them in the food processor. I prefer the food processor to avoid the onion burning my eyes and it’s quicker.

4

Cut the chicken breast into one-inch strips no more than a half an inch thick and rinse the black beans.

5

Heat large skillet to a medium heat. Add olive oil then add the onion, bell pepper, and garlic. Stirring occasionally, cook for about 5 minutes or once onion is browned, whichever comes first.

6

Add chicken to skillet followed by taco seasoning. Stirring occasionally, cook until chicken is no longer pink, about another 5 minutes.

7

Fold in brown rice and black beans and continue folding for 1-2 minutes.

8

Add enchilada sauce and diced tomatoes and continue folding for another minute then turn down heat to a simmer, cover and cook for 8 minutes.

9

Next uncover, toss shredded cheese evenly over the top of the chili, cover again and cook for another 3 minutes.

Hearty Enchilada Chili

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