Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1/2 large onion, chopped
  • 1 tsp EACH salt, chili powdr, ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 15 oz. can black beans, rinsed and drained
  • 1 4 oz. can mild diced green chilies
  • 1 cup mild salsa (*)
  • 1 10 oz. can mild enchilada sauce
  • 2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 4 oz. cream cheese, cubed and softened
  • 1 cup freshly grated sharp cheddar cheese
  • 1 cup freshly grated Pepper Jack cheese
  • Tortilla chips
  • fresh cilantro
  • sour cream
  • avocado
  • Hot sauce to taste

Instruction

  • Heat 1 tablespoon olive oil over medium heat in a large nonstick saucepan. Brown the meat with onions until meat is almost cooked through, then add chili powder, cumin, paprika, salt and pepper. Add red bell pepper, garlic and sprinkle in flour and cook, stirring constantly for 3 minutes.
  • Stir in kidney beans, black beans, green chilies, salsa, enchilada sauce and 2 cups chicken broth mixed with 1 tablespoon cornstarch. Bring to boil then cover, and reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until the consistency resembles thick chili
  • Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted.
  • Add milk to thin to desired consistency for either dip or soup.
  • Serve with tortilla chips and additional garnishes as desired.