Enchilada Chili
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Enchilada Chili

Submitted by: Lindsey Mote

Prep Time: 15 Minutes

Cook Time: 1 Hour

Servings: 6

Adding enchilada sauce and slow cooking this chili brings excellent flavor! Use the beans of your choice.


    1 lbs. ground beef

    16 oz. ground turkey

    16 oz. tomato puree

    1 can diced tomatoes, canned

    1 can green enchilada sauce

    1 tbsp. ground cumin

    2 tsp. garlic powder

    29 oz. cooked chickpeas

    1 green bell pepper

    1 med. onion

    1 stlk. celery stalk, fresh, organic

    1 tbsp. coconut oil


Rinse the beans. Dice the bell pepper, onion, and celery. Sauté the diced veggies in coconut oil for 5 minutes. Add the beef (1 pound) and turkey (1 pound) and continue to cook until the meat is no longer pink. Add remaining ingredients, stir well and simmer for an hour or more. The longer it cooks, the better it tastes! This makes a very thick chili - feel free to add beef or chicken broth if you would prefer a more soup-like chili.

*If 3 carbs is more than what is allowed on your meal plan, just use one can of beans instead of two.