Creamy Enchilada Crockpot Vegetarian Chili

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

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

  • Rather than transfer a portion to a blender, you can use an immersion blender to pulse the chili in the slow cooker until it is thick to your liking.
  • Got leftovers? Puree, top with grated cheese, and pop it under the broiler. Top with a few dollops of sour cream for an awesome vegetarian bean dip!

Original Recipes visit: Creamy Enchilada Crockpot Vegetarian Chili @

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