Description
A delicious and easy green enchilada chili perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 (15 ounces) can corn, drained and rinsed
- 1 (28-ounce) can green enchilada sauce
- 1 (15 ounces) can great northern or cannellini beans, with the liquid
- Salt and black pepper to taste
- Optional garnishes: Chopped cilantro, shredded Monterey Jack cheese, lime wedges, sliced radish
Instructions
- To a medium saucepan over medium-high heat, add the oil.
- Once the oil shimmers, add the drained corn. Cook, stirring frequently, until some of the kernels are browning and you can smell the aroma of the roasted corn, about 4 minutes.
- Add the enchilada sauce and beans with their liquid to the pan and stir to incorporate.
- Leave the pan on medium-high heat until it comes to a boil, stirring every minute or so.
- Reduce the heat to medium-low heat and let simmer, uncovered, for 10 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Ladle the chili into bowls and garnish as desired.
- This chili only gets better in the fridge, so feel free to make extra. Refrigerate in a covered container for up to 3 days. Microwave, covered, in minute-long bursts, until heated through.
Notes
- This chili is perfect for meal prep and can be easily reheated.
- Feel free to customize toppings based on your preferences.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl