Vegetarian Chili Slow Cooker Recipe
User Reviews
4.5
Vegetarian Chili Slow Cooker Recipe
Description
The Vegetarian Chili Slow Cooker Recipe delivers a thick and flavorful chili packed with a combination of black, white, red, and pinto beans, sweet corn, and mild enchilada sauce to build a deep vegetable base. The addition of diced tomatoes with green chiles and chipotle chilies in adobo enhances both color and smoky heat. Cooking in a slow cooker for several hours allows the beans to soften and flavors to merge thoroughly. The cream cheese stirred in at the end gives the chili a creamy consistency, offsetting the spicy components. The method includes pureeing part of the chili to create a balanced texture with some bean chunks remaining.
The chili can be served hot topped with chopped cilantro, sour cream, pickled jalapeños, and a squeeze of lime to add freshness and contrast. Leftover chili can be repurposed as a bean dip after blending and topping with cheese and sour cream. The recipe also provides guidance on storage, emphasizing refrigerating up to five days or freezing for three months, with reheating instructions and advice about adjusting consistency with broth or water if the chili thickens too much.
Ingredients
- 1 Red Enchilada Sauce 14-ounce can, Old El Paso™ mild
- 1 black beans 14-ounce can, low-sodium, drained and rinsed
- 1 White beans 14-ounce can, low-sodium, drained and rinsed
- 1 small red beans 14-ounce can, low-sodium, drained and rinsed
- 1 pinto beans 14-ounce can, low-sodium, drained and rinsed
- 1 sweet corn 14-ounce can, drained and rinsed
- 1 diced tomatoes with green chiles 10-ounce can, divided
- 1 to 2 Chipotle chilies in Adobo sauce whole, with 2 tablespoons sauce from can
- 1 ½ cups sweet onion chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 4 ounces cream cheese cubed
- pickled jalapeños chopped cilantro, sour cream, lime wedges for lime juice, optional toppings
Instructions
- 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. Purée, then transfer to the slow cooker.
- Add the onion, olive oil, and kosher salt. Cook on High for 4 hours, or on Low for 8 hours.
- Transfer two cups of the chili to a blender and purée. 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 your choice.
Notes
- You can pulse the chili directly in the slow cooker using an immersion blender to achieve your preferred thickness without transferring to a separate blender.
- Leftover chili makes a tasty bean dip when pureed and topped with grated cheese and sour cream, served under the broiler briefly.
- Store the chili in airtight containers in the fridge for up to 5 days or freeze in freezer-safe jars for up to 3 months.
- To reheat frozen chili, thaw overnight in the refrigerator, then warm on the stove or microwave, stirring occasionally. Add water or vegetable broth if it becomes too thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 94kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 340mg | 14% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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