Creamy Enchilada Crockpot Vegetarian Chili

Name: Creamy Enchilada Crockpot Vegetarian Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 (14-ounce) can Old El Paso™ Mild Red Enchilada Sauce; 1 (14-ounce) can low-sodium black beans, drained and rinsed; 1 (14-ounce) can low-sodium white beans, drained and rinsed; 1 (14-ounce) can low-sodium small red beans, drained and rinsed; 1 (14-ounce) can low-sodium pinto beans, drained and rinsed; 1 (14-ounce) can sweet corn, drained and rinsed; 1 (10-ounce) can diced tomatoes with green chiles, divided; 1 to 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can; 1 ½ cups chopped sweet onion; 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 4 ounces cream cheese, cubed; Optional Toppings: pickled jalapenos, chopped cilantro, sour cream, lime wedges

4 steps

Prep:15minCook:4h

A (fairly)healthy, vegetarian, easy, not-too-spicy, yummy dinner.

Updated at: Thu, 17 Aug 2023 11:34:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories266.1 kcal (13%)

Total Fat10.1 g (14%)

Carbs36.5 g (14%)

Sugars5.9 g (7%)

Protein10.4 g (21%)

Sodium970.1 mg (49%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 x 14 ouncecan mild red enchilada sauce

1 x 14 ouncecan low-sodium black beans

drained and rinsed

1 x 14 ouncecan low-sodium white beans

drained and rinsed

1 x 14 ouncecanned reduced sodium red kidney beans

small, drained and rinsed

1 x 14 ouncecan low-sodium pinto beans

drained and rinsed

1 x 14 ouncecan sweet corn

drained and rinsed

1 x 10 ouncecan diced tomatoes with green chiles

divided

1whole chipotle chilies in adobo sauce can

with 2 tablespoons sauce from

1 ½ cupssweet onion

chopped

2 tablespoonsextra virgin olive oil

1 teaspoonkosher salt

4 ouncescream cheese

Instructions

Step 1

Place the enchilada sauce, beans, corn, and half of the can of diced tomatoes in the crock of a slow cooker along with 1 ¾ cups of water.

Step 2

Pour the remaining diced tomatoes into a small food processor or blender along with the chipotles and adobo sauce. Puree, then transfer to the slow cooker.

Step 3

Add the onion, olive oil, and kosher salt. Cook on High for 4 hours, or Low for 8 hours.

Step 4

Transfer two cups of the chili to a blender and puree [or use a stick blender right in the crock pot!]. Return to the pot. Stir the cubed cream cheese into the chili and allow to cook for another 30-60 minutes, until well-combined. Serve hot with toppings of choice.