Creamy Enchilada Crockpot Vegetarian Chili

• Produce

  • 1 (14-ounce can Beans, low-sodium small red
  • 1 (14-ounce can Black beans, low sodium
  • 1 (14-ounce can Pinto beans, low-sodium
  • 1 (14-ounce can Sweet corn
  • 1 1/2 cups Sweet onion
  • 1 (10-ounce can Tomatoes with green chiles
  • 1 (14-ounce can White beans, low-sodium

• Condiments

  • 1 Chipotle chilies in adobo sauce with, whole

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 4 oz Cream cheese

• Other

  • 1 (14-ounce can Old El Paso™ mild red enchilada sauce

Found on thewanderlustkitchen.com

Description

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

Directions

• 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.