Slow Cooker Enchilada Chili Recipe
When the weather turns cold, I'm always looking for cozy dinners I can throw in the slow cooker and forget about until it's time to eat. This Slow Cooker Enchilada Chili is one of those recipes-made with pantry staples like beans, enchilada sauce, and spices, it's hearty, flavorful, and perfect for topping with cheese, jalapeños, and all your favorite chili fixings. Serve it with a side of sweet honey cornbread or tortilla chips, and you've got a simple, family-friendly meal with very little effort.
For more family-friendly meals, check out our library of slow cooker recipes!
Quick Look: Slow Cooker Enchilada Chili
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 4 hours (slow cooker)
- ⏳ Total Time: 4 hrs, 10 min
- 🍽 Servings: 4-6
- ⚡ Calories: 239
- 🌶️ Flavor Profile: Smoky, hearty, mildly spicy & cozy
- 👌 Difficulty: Easy, perfect for busy weeknights and cold-weather dinners.
Jump to:
Why You'll Love This Recipe
- Pantry-friendly ingredients: Uses canned beans, enchilada sauce, frozen corn, and simple spices-great for nights when you don't want an extra grocery trip.
- Hands-off slow cooker dinner: Toss everything in the crockpot and let it simmer; dinner is ready when you are.
- Hearty and comforting: Beans, veggies, and warm spices make this chili satisfying without feeling too heavy.
- Easy to customize: Adjust the heat level, add ground beef or shredded chicken, or load it up with your favorite toppings.
- Great for leftovers: The flavors deepen as it sits, making this a perfect make-ahead meal or next-day lunch.
Key Ingredients
Here are some of the ingredients you will need for Enchilada Chili:
- Chili beans with sauce: Add instant chili flavor and a saucy base, so you don't need lots of extra seasonings.
- Black beans: Make the chili hearty and satisfying, while adding fiber and plant-based protein.
- Enchilada sauce: Brings smoky, zesty flavor-use mild or medium depending on how spicy you like your chili.
- Vegetable stock: Thins the chili to the right consistency and adds extra savory flavor.
- Bell pepper: Adds sweetness and texture, and sneaks in a bit more veggie goodness.
- Frozen corn: Sweet pops of flavor in every bite; no need to thaw, just add straight in.
- Chili powder & cumin: Classic chili spices that add warmth, depth, and a little smokiness.
- Toppings: Shredded cheese, jalapeños, tomatoes, cilantro, avocado, sour cream, or tortilla chips help you customize each bowl.
How to Make Slow Cooker Enchilada Chili
- Step 1: Add everything to the crockpot:
In a slow cooker, combine the chili beans with sauce, drained black beans, enchilada sauce, vegetable stock, diced bell pepper, frozen corn, chili powder, and cumin. Stir until everything is well mixed.
- Step 2: Cook low and slow:
Cover and cook on High for about 4 hours (or on Low for 6-7 hours), until the chili is hot and the flavors have melded together.
- Step 3: Serve with toppings:
Ladle the enchilada chili into bowls and top with shredded cheese, jalapeños, diced tomatoes, cilantro, or your favorite toppings. Add a squeeze of lime or some crushed tortilla chips if you'd like extra texture.
Stovetop Instructions (Alternate)
- Sauté the bell pepper:
In a large pot, heat a little oil over medium-high heat. Add the diced bell pepper and sauté until softened. - Add remaining ingredients:
Stir in the chili beans with sauce, drained black beans, enchilada sauce, vegetable stock, corn, chili powder, and cumin. Mix well. - Simmer:
Bring the mixture to a gentle simmer over medium heat. Cook for about 30 minutes, stirring occasionally, until hot and slightly thickened. - Serve:
Spoon into bowls and add all your favorite toppings before serving.
Expert Tips for Enchilada Chili
- Adjust the spice level: Use mild enchilada sauce and reduce the chili powder if you prefer a milder chili; add extra chili powder or a pinch of cayenne for more heat.
- Add protein if you'd like: Brown 1 pound of ground beef or turkey in a skillet, drain any excess fat, and add it to the slow cooker with the other ingredients. You can also stir in shredded rotisserie chicken near the end of cooking.
- Thicken the chili: If you like a thicker chili, reduce the vegetable stock slightly or let the lid sit slightly ajar for the last 30 minutes of cooking so some liquid can evaporate.
- Brighten the flavor: A squeeze of fresh lime juice and a sprinkle of cilantro right before serving can really wake up the flavors.
- Make it ahead: This chili tastes even better the next day, so it's great for meal prep or making ahead for busy nights.
FAQs
Yes. Brown 1 pound of ground beef in a skillet, drain the excess fat, and add it to the slow cooker with the other ingredients. Cook as directed. This will make the chili even heartier and more filling.
Absolutely. Shredded rotisserie chicken or cooked, shredded chicken breasts work well. Stir the chicken into the slow cooker during the last hour of cooking so it warms through without drying out.
You can use canned red enchilada sauce (mild, medium, or hot). Mild is best if you're cooking for kids or prefer less spice; medium or hot will give the chili more of a kick.
Yes. Use a little less vegetable stock or let the chili cook with the lid slightly cracked during the last 30 minutes to allow some of the liquid to evaporate. You can also mash a few beans against the side of the pot to naturally thicken it.
This bean-based chili freezes very well. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave, adding a splash of broth or water if needed.
Yes. You can use fresh corn kernels in place of frozen corn in this recipe. Cut the kernels off the cob and add them just like you would frozen corn. The slow cooker will cook them through as the chili simmers, and you'll get a slightly sweeter, fresher corn flavor.
Storage & Reheating
Store cooled enchilada chili in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of vegetable stock or water if it seems too thick. For longer storage, freeze portions in freezer-safe containers for up to 2-3 months and thaw in the refrigerator before reheating.
If you tried this Slow Cooker Enchilada Chili Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments! Thanks for visiting, and come back again!
Slow Cooker Enchilada Chili Recipe
Ingredients
- 1 can chili beans with sauce
- 1 can black beans drained
- 1 can enchilada sauce
- 1 cup vegetable stock
- ½ cup bell pepper diced
- ½ cup whole kernel frozen corn
- 1 tablespoon chili powder
- 1 tablespoon cumin
- Toppings: Cheese jalapeno, tomatoes, cilantro, etc.
Instructions
Add everything to the crockpot:
- In a slow cooker, combine the chili beans with sauce, drained black beans, enchilada sauce, vegetable stock, diced bell pepper, frozen corn, chili powder, and cumin. Stir until everything is well mixed.
Cook low and slow:
- Cover and cook on High for about 4 hours (or on Low for 6-7 hours), until the chili is hot and the flavors have melded together.
Serve with toppings:
- Ladle the enchilada chili into bowls and top with shredded cheese, jalapeños, diced tomatoes, cilantro, or your favorite toppings. Add a squeeze of lime or some crushed tortilla chips if you'd like extra texture.
*Alternate instructions for cooking on the stovetop:
Sauté the bell pepper:
- In a large pot, heat a little oil over medium-high heat. Add the diced bell pepper and sauté until softened.
Add remaining ingredients:
- Stir in the chili beans with sauce, drained black beans, enchilada sauce, vegetable stock, corn, chili powder, and cumin. Mix well.
Simmer:
- Bring the mixture to a gentle simmer over medium heat. Cook for about 30 minutes, stirring occasionally, until hot and slightly thickened.
Serve:
- Spoon into bowls and add all your favorite toppings before serving.
Notes
- Use mild enchilada sauce and less chili powder for a milder chili, or bump up the chili powder for more heat.
- Add cooked ground beef, turkey, or shredded chicken if you prefer a meatier chili.
- For a thicker chili, use a bit less vegetable stock or cook with the lid slightly ajar during the last 30 minutes.
- This recipe works well in the slow cooker or on the stovetop, making it flexible for busy nights.
- Leftovers taste even better the next day and freeze well for future meals.
That sounds great! If I wanted to add ground beef to this recipe, when could I do that?