Creamy Enchilada Crockpot Vegetarian Chili

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

Looking for great vegetarian crock pot recipes? Look no further! This creamy crockpot veggie chili is the perfect vegetarian comfort food! Enchilada sauce and chipotle peppers give it a bold, savory flavor. Made entirely in the slow cooker, this smoky bean chili is as easy as it is delicious.
This is a sponsored post

I think it’s about time I stop complaining about the weather in every post and just accept that autumn is here to stay.

If you are a football fan like me, then you might attend many get-togethers in the fall and need something delicious to bring to the party.

So, make your family and friends happy by cooking up some huge batches of this stick-to-your-ribs crockpot vegetarian chili!

Searching for crockpot vegetarian recipes? Here is a great one! This creamy crock pot vegetarian chili is the perfect vegetarian comfort food! Enchilada sauce and chipotle peppers give it a bold, savory flavor. Made entirely in the slow cooker, this smoky bean chili is as easy as it is delicious.

We all know the various reasons why vegetarian slow cooker recipes are awesome, right?

I don’t need to sing the praises of the hands-off, one-pot, easy-cleanup machine, but I’ll still encourage you to drag yours out of the back of the cupboard if you haven’t already done so this fall.

This is an easy vegetarian crock pot recipe you will love! This creamy slow cooker vegetarian chili is the perfect vegetarian comfort food! Enchilada sauce and chipotle peppers give it a bold, savory flavor. Made entirely in the slow cooker, this smoky bean chili is as easy as it is delicious.

This is one of those vegetarian crock pot recipes that requires nothing other than chucking some ingredients in a pot and walking away.

Since we’re going with a meatless chili, I decided to use four types of beans: black, white, red, and pinto!

I also added plenty of extra special ingredients to this vegetarian chili crock pot recipe for added depth of flavor.

Do you ever use chipotles in adobo sauce?

They are one of my favorite ingredients to keep on hand. The adobo sauce itself is to die for!

I never use the whole can, so I stash the extras in glass jars in the freezer.

Looking for the best vegetarian crockpot recipes? Try this one today! This creamy vegetarian crock pot chili is the perfect vegetarian comfort food! Enchilada sauce and chipotle peppers give it a bold, savory flavor. Made entirely in the slow cooker, this smoky bean chili is as easy as it is delicious.

To add even MORE flavor to this slow cooker vegetarian recipe, I threw in a can of Old El Paso™ Mild Red Enchilada Sauce and half a block of cream cheese.

If for some bizarre reason you have leftovers, either stash it in the freezer (make sure to use freezer-safe jars), or, you can make it into bean dip.

To turn it into bean dip, just toss everything in the blender, blitz it until it’s pureed, then scrape it all out into an oven-safe dish.

Top it with some grated cheese (pepperjack is awesome!) and put it the oven to warm it up and melt the cheese. So easy!

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!!

More Delicious Recipes to Try

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Vegetarian Crockpot Chili served in a bowl.

Creamy Enchilada Vegetarian Chili Slow Cooker Recipe

Savory, simple, and satisfying, this Creamy Enchilada Vegetarian Chili recipe brings a slow cooker sensation to your table, reinventing vegetarian comfort food.
4.5 from 225 votes
Pin Rate
Course: Soups & Stews
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 8 servings
Calories: 94kcal
Author: Linda
Print Recipe

RECOMMENDED PRODUCTS

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
Save this recipe!
Get this sent to your inbox, plus get new and favorite recipes from us!
Please enable JavaScript in your browser to complete this form.

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

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

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

Today’s easy vegetarian crockpot recipe is sponsored by the wonderful people over at Old El Paso.

Thank you for supporting the brands that support The Wanderlust Kitchen!

Crockpot Vegetarian Chili: This creamy chili is the perfect vegetarian comfort food! Enchilada sauce and chipotle peppers give it a bold, savory flavor. Made entirely in the slow cooker, this smoky bean chili is as easy as it is delicious.

Want more inspiration?

More Recipes You'll Love

About the Author

Frances

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




Comments:

  1. I have been making this recipe for years and often don’t add the water! I think it’s personal preference on texture. I also put the cream cheese in the food processor when I blend, that way you don’t end up with any chunks of cream cheese.

    1. Can this be made in advance and frozen? Or, if not, can the ingredients be added to a freezer zip-close bag and frozen for easy future use?

  2. I thought the liquid to bean ratio was sufficient despite another comment I saw. But 2 chipotle peppers was a little too spicy, and I like really spicy. I’d probably stick to 1 next time. The cream cheese took much longer than 1 hour to combine for me. Overall, really tasty! 😀