This creamy chili is the perfect vegetarian comfort food!
I think it’s about time I stop complaining about the weather in every post and just accept that autumn is here to stay.
Not being a football fan, I don’t attend as many get-togethers in the fall as it seems most people do. That doesn’t stop me from cooking up some huge batches of stick-to-your-ribs crockpot vegetarian chili!
We all know the various reasons why slow-cooker meals 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 one of those 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 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.
To add even MORE flavor, 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 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!
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Here’s Your Recipe!
- 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!
Amount Per ServingCalories 80 Total Fat 8g Carbohydrates 1g Protein 1g
Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!