Slow-Cooker Enchilada Chili

Who doesn’t love a nice, hearty meal on those cold winter evenings? It’s even better when you can throw all of the ingredients in a crock pot and forget about it till dinner time! We’ve got just the recipe for you to try out. It’s no secret we love using our slow cooker around here, and can you blame us? There’s just nothing quite like walking in the door with the smell of a delicious meal waiting for you!

This enchilada chili recipe is loaded with veggies, so you won’t feel too bad about topping it with cheese and sour cream. With just a hint of lime juice and chili powder, this dish is flavorful enough for even the most adventurous of eaters, while still being mild and accessible enough for the picky eaters at the table. If your family is anything like ours, covering veggies in cheese is always a good idea!

Why You’ll Love This Recipe

This slow-cooker enchilada chili is perfect for busy days when you want a home-cooked meal with minimal effort. It’s a great way to sneak in some veggies while still delivering a cheesy, comforting dish that everyone will enjoy. Plus, the combination of flavors is sure to make it a household favorite!

Kitchen Equipment You’ll Need

• Slow cooker or crock pot
• Large pan
• Wooden spoon or spatula
• Knife and cutting board
• Meat thermometer (optional)

Ingredients

• 15 oz can diced tomatoes
• 1 1/2 lbs ground beef
• 28 oz can enchilada sauce
• 15 oz can black beans, drained and rinsed
• 15 oz can corn, drained
• 1 cup zucchini, sliced
• 2 tablespoons lime juice
• 1 medium onion, chopped
• 4 oz green chiles
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• Optional toppings: shredded cheese, sour cream, tortilla chips

Step-by-Step Instructions

1. Brown the beef and onion in a large pan over medium heat until the beef is fully cooked.
2. While the beef is cooking, add the diced tomatoes, enchilada sauce, black beans, corn, zucchini, lime juice, green chiles, cumin, chili powder, and salt to a large crock pot.
3. Drain the cooked beef and onion mixture, then add it to the crock pot.
4. Set the slow cooker to low and let it cook for 4 hours.
5. Once the cooking time is up, stir the chili and serve with your choice of toppings such as green onion, sour cream, cheese, or tortilla chips.

Tips for Success

• Make sure to drain and rinse the canned beans to reduce sodium content.
• If you prefer a thicker chili, you can add a tablespoon of cornstarch mixed with water in the last 30 minutes of cooking.
• Feel free to adjust the amount of chili powder to suit your taste.

Additional Tips or Variations

• For a vegetarian version, substitute the ground beef with plant-based crumbles or extra beans.
• Try adding a handful of baby spinach towards the end of cooking for extra nutrition.

Nutritional Highlights (Per Serving)

Calories: 350 | Protein: 22g | Carbohydrates: 30g | Fat: 15g | Fiber: 8g

Frequently Asked Questions (FAQ)

Can I freeze the leftovers? Yes, this chili freezes well. Just allow it to cool completely before transferring to a freezer-safe container.

Can I use chicken instead of beef? Absolutely! Shredded chicken works well in this recipe too.

How can I make it spicier? Add more green chiles or a dash of hot sauce for extra heat.

In conclusion, this Slow-Cooker Enchilada Chili is an easy and delicious meal that’s perfect for any night of the week. We hope you give it a try, and don’t forget to share your experience with us. Enjoy the cozy comfort of a home-cooked meal with minimal effort!