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Vegetarian Chili Slow Cooker Recipe

Savory, simple, and satisfying, this Vegetarian Chili recipe brings a slow cooker sensation to your table, reinventing vegetarian comfort food.

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 8 servings
Calories: 94 kcal
Course: Soup
Cuisine: Mexican

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 for lime juice

Instructions

    Cup of Yum
  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. Purée, then transfer to the slow cooker.
  3. Add the onion, olive oil, and kosher salt. Cook on High for 4 hours, or on Low for 8 hours.
  4. 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

  • Rather than transferring 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? Purée, top with grated cheese, and pop it under the broiler. Top with a few dollops of sour cream for an awesome vegetarian bean dip!
  • Store the Crockpot Vegetarian Chili in an airtight container or freezer-safe jars in the fridge, where it will keep well for up to 5 days. You can also freeze it for up to 3 months.
  • When ready to enjoy, thaw it in the refrigerator if frozen. To reheat, use the stove top or the microwave, stirring occasionally, until it's heated through. If the chili has thickened too much upon reheating, just add a little water or vegetable broth to reach your desired consistency.

Nutrition Information

Serving 1serving Calories 94kcal (5%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 14mg (5%) Sodium 340mg (14%) Potassium 60mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 192IU (4%) Vitamin C 1mg (1%) Calcium 21mg (2%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 94

% 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.