Sweet Corn Enchilada Chili with Chicken or Beef

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs (bite-size pieces) or lean ground beef
• 1 1/2 tbsp neutral oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, salt and pepper
• 2 cups red enchilada sauce
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups low-sodium chicken or beef broth
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 1/2 cups sweet corn kernels (fresh, frozen, or canned)
• 1 can (4 oz) mild diced green chiles
• Juice of 1 lime, 1–2 tsp sugar or honey (optional)
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups shredded Monterey Jack or cheddar, 1/2 cup sour cream
• Warm tortillas or tortilla chips, lime wedges, extra cilantro for serving

Do This

• 1. Heat oil in a large pot over medium-high heat. Add chicken or beef and brown for 6–8 minutes; season lightly with salt and pepper. Transfer to a plate if needed.
• 2. In the same pot, sauté onion and bell pepper for 4–5 minutes until softened. Add garlic and cook 30 seconds.
• 3. Stir in chili powder, cumin, smoked paprika, oregano, more salt and pepper; toast spices for 1 minute.
• 4. Return meat to pot (if removed). Add enchilada sauce, diced tomatoes, and broth. Bring to a boil, then reduce to a gentle simmer and cook 15 minutes, stirring occasionally.
• 5. Add pinto beans, corn, and green chiles. Simmer another 10 minutes until flavors meld and chili slightly thickens.
• 6. Stir in lime juice, sugar or honey if using, and cilantro. Taste and adjust salt, pepper, and spice. Serve hot with cheese, sour cream, cilantro, and warm tortillas or chips.

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Why You’ll Love This Recipe

• All the cozy flavor of enchiladas in a one-pot, weeknight-friendly chili.
• Sweet corn and mild chiles make it kid-friendly, with room to add heat for spice lovers.
• Flexible: use chicken or beef, canned or fresh corn, and pantry staples you probably already have.
• Perfect for scooping with warm tortillas or tortilla chips, game-day style.

Grocery List

• Produce: Yellow onion, red bell pepper, garlic, lime, cilantro, optional jalapeño and green onions
• Dairy: Shredded Monterey Jack or cheddar cheese, sour cream
• Pantry: Boneless skinless chicken thighs or lean ground beef, neutral oil, red enchilada sauce, fire-roasted diced tomatoes, low-sodium broth, pinto beans, sweet corn, mild diced green chiles, chili powder, ground cumin, smoked paprika, dried oregano, sugar or honey, salt, black pepper, tortillas or tortilla chips

Full Ingredients

For the Sweet Corn Enchilada Chili

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1/2-inch pieces or 1 1/2 lb (680 g) lean ground beef (90% lean)
• 1 1/2 tbsp neutral oil (canola, vegetable, or avocado oil)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for mild heat)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 cups (16 fl oz) red enchilada sauce (mild or medium)
• 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes, with juices
• 2 cups (480 ml) low-sodium chicken or beef broth
• 1 can (15 oz / 425 g) pinto beans, drained and rinsed
• 1 1/2 cups sweet corn kernels (fresh, or thawed frozen, or drained canned)
• 1 can (4 oz / 113 g) mild diced green chiles
• 1–2 tsp sugar or honey (optional, to balance acidity)
• Juice of 1 lime (about 2 tbsp)
• 1/4 cup chopped fresh cilantro leaves and tender stems

For Serving & Garnish

• 1 1/2 cups (about 6 oz / 170 g) shredded Monterey Jack, pepper Jack, or cheddar cheese
• 1/2 cup sour cream (or plain Greek yogurt)
• Additional chopped cilantro
• Lime wedges
• Warm corn or flour tortillas (about 12 small) or 4 cups sturdy tortilla chips
• Optional: thinly sliced jalapeño or green onion for extra flavor

Optional Extras

• 1 avocado, diced, for topping
• Hot sauce, for serving
• Crumbled queso fresco in place of or in addition to shredded cheese

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion and red bell pepper into small, even pieces so they cook quickly and evenly. Mince the garlic. If using chicken thighs, trim any excess fat and cut them into roughly 1/2-inch pieces. If using ground beef, simply break it up a bit so it is ready to brown.

Measure out the spices (chili powder, cumin, smoked paprika, oregano, cayenne if using, salt, and black pepper) into a small bowl so they are ready to add all at once. Open the cans of enchilada sauce, tomatoes, pinto beans, corn (if using canned), and green chiles. Rinse and drain the beans. This small bit of prep makes the cooking process smooth and stress-free.

Step 2: Brown the chicken or beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the neutral oil. When the oil is shimmering, add the chicken pieces or ground beef in an even layer. Season lightly with a pinch of salt and pepper.

Cook, stirring occasionally, until the meat is nicely browned on the outside and just cooked through, about 6–8 minutes for chicken and 5–7 minutes for ground beef. If a lot of liquid accumulates, let it cook off so the meat can actually brown, not steam. Transfer the browned meat to a plate and leave any flavorful browned bits (fond) in the pot.

Step 3: Sauté the aromatics and toast the spices

Reduce the heat to medium. In the same pot, add the diced onion and red bell pepper. If the pot looks dry, add another teaspoon of oil. Sauté, stirring occasionally, until the vegetables soften and the onions turn translucent, about 4–5 minutes.

Add the minced garlic and cook for 30 seconds, just until fragrant. Then sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne (if using), 1 teaspoon of kosher salt (reserve the remaining 1/4 teaspoon for later), and 1/2 teaspoon black pepper. Stir well to coat the vegetables with the spices and toast for about 1 minute. This step blooms the spices and deepens the Tex-Mex flavor.

Step 4: Add liquids and simmer the base

Return the browned chicken or beef (and any accumulated juices) to the pot. Pour in the enchilada sauce, fire-roasted diced tomatoes with their juices, and the broth. Stir well, scraping the bottom of the pot with a wooden spoon to release any browned bits into the liquid.

Increase the heat to medium-high and bring the mixture just to a boil. Once boiling, reduce the heat to low or medium-low to maintain a gentle simmer. Simmer uncovered for 15 minutes, stirring occasionally. This allows the flavors to meld and the meat to become more tender.

Step 5: Stir in sweet corn, beans, and green chiles

Add the pinto beans, sweet corn kernels, and mild diced green chiles to the pot. Stir well to distribute everything evenly. If using frozen corn, there is no need to thaw first; just stir it in and let the heat of the chili cook it through.

Continue simmering the chili uncovered for another 10 minutes. The corn will stay pleasantly sweet and crisp-tender, the beans will warm through, and the chili will thicken slightly into a rich, saucy consistency that is perfect for scooping with tortillas.

Step 6: Finish with lime and cilantro, then adjust seasoning

Turn the heat down to low. Stir in the lime juice and chopped cilantro. If the chili tastes very tangy or tomato-forward, add 1–2 teaspoons of sugar or honey to balance the acidity. Taste carefully and adjust seasoning: add the remaining 1/4 teaspoon salt if needed, plus more pepper, chili powder, or a pinch of cayenne if you prefer more heat.

If the chili is thicker than you like, stir in a splash or two of broth or water. If it is too thin, let it simmer uncovered for a few more minutes until it reaches your desired thickness. You should end up with a hearty, spoonable chili with plenty of sauce.

Step 7: Serve hot with all the fixings

Warm your tortillas in a dry skillet over medium heat for 30–60 seconds per side, or wrap them in foil and heat in a 300°F (150°C) oven for 10 minutes. Alternatively, set out a big bowl of sturdy tortilla chips.

Ladle the hot sweet corn enchilada chili into bowls. Top each portion with a generous handful of shredded cheese so it melts into the hot chili, plus a dollop of sour cream. Garnish with extra cilantro and sliced jalapeño or green onions if you like. Serve with lime wedges and warm tortillas or chips for dipping and scooping.

Pro Tips

• Get a good sear on the meat: For maximum flavor, let the chicken or beef brown undisturbed for a few minutes before stirring. Browning builds a deep, savory base that makes the chili taste like it simmered for hours.
• Control the spice level: Use mild enchilada sauce and skip the cayenne for a truly mild chili. For more heat, add extra cayenne, a diced jalapeño with the onion, or serve with your favorite hot sauce.
• Use rotisserie chicken for speed: In a hurry? Use 3 cups of shredded rotisserie chicken instead of browning raw meat. Skip Step 2 and stir the chicken in at the end of Step 4 so it can warm and soak up flavor.
• Adjust thickness to your liking: Thicker chili for scooping with chips? Simmer a bit longer. Prefer it more soupy for ladling over rice? Add an extra 1/2–1 cup of broth.
• Let it rest: Like most chilis, this one tastes even better after sitting for 10–15 minutes, or the next day. The flavors continue to meld as it cools.

Variations

• Vegetarian enchilada chili: Omit the chicken or beef. Add an extra can of pinto beans (or black beans) and 1 additional cup of corn. Use vegetable broth instead of chicken or beef broth.
• Beefy stew-style version: Use 1 1/2 lb beef chuck cut into 1/2-inch cubes. Brown well, then increase simmer time in Step 4 to 35–40 minutes to tenderize the beef before adding the corn and beans.
• Slow cooker version: Brown the meat and sauté the onion, pepper, garlic, and spices on the stovetop. Transfer everything to a slow cooker with the enchilada sauce, tomatoes, broth, beans, corn, and chiles. Cook on Low for 6–8 hours or High for 3–4 hours. Stir in lime juice and cilantro at the end.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors will deepen and improve as it sits, making this an excellent make-ahead meal or lunch prep option.

For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave a bit of headspace at the top for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.

Reheat individual portions in the microwave, stirring halfway through. Add cheese and sour cream only after reheating so they stay smooth and melty.

Nutrition (per serving)

Approximate values for 1 of 6 servings made with chicken thighs, including modest cheese and sour cream toppings but excluding tortillas or chips:

Calories: ~430 kcal; Protein: ~27 g; Carbohydrates: ~40 g; Fiber: ~9 g; Total Fat: ~18 g; Saturated Fat: ~7 g; Sodium: ~900 mg (varies with brand of enchilada sauce and broth). These numbers are estimates and will change if you use beef, different toppings, or reduced-sodium products.