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