Creamy Enchilada Crockpot Vegetarian Chili

Name: Creamy Enchilada Crockpot Vegetarian Chili
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 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:10minCook:5h

This Creamy Enchilada Crockpot Vegetarian Chili recipe is the perfect vegetarian comfort food! This vegetarian crockpot recipe is easy and delicious!

Updated at: Wed, 16 Aug 2023 23:49:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories266.1 kcal (13%)

Total Fat10.1 g (14%)

Carbs35.8 g (14%)

Sugars5.9 g (7%)

Protein10.1 g (20%)

Sodium948.8 mg (47%)

Fiber8.6 g (31%)

% 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

14 ouncecan low-sodium small red beans

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

1chipotle chilies in adobo sauce

whole, with 2 tablespoons sauce from can

1 ½ cupssweet onion

chopped

2 tablespoonsextra virgin olive oil

1 teaspoonkosher salt

4 ouncescream cheese

cubed

pickled jalapenos

Optional Toppings, chopped

cilantro

sour cream

lime wedges

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. 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.

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