Slow Cooker Enchilada Chili Recipe
This Slow Cooker Enchilada Chili is a cozy, hands-off dinner made with beans, enchilada sauce, peppers, and corn for big flavor with minimal effort. Let it simmer in the crockpot, then load each bowl with your favorite toppings for an easy, family-friendly meal that’s perfect for busy weeknights or chilly days.
Servings: 4 servings
Calories: 239kcal
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.
Nutrition
Calories: 239kcal | Carbohydrates: 44g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1453mg | Potassium: 971mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 30mg | Calcium: 93mg | Iron: 6mg
