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Crock-pot Enchilada Chili with a Stove Top Option

Author Sonja

Ingredients

  • 12 ounces enchilada sauce 1 1/2 cups
  • 3-15 ounce cans of beans I use a mix of kidney and black beans
  • 2 cups water or broth
  • 1-6 ounce can of tomato paste
  • 2 TBS olive oil or avocado oil
  • 1 medium onion chopped
  • 2 carrots cut into coins
  • 2 stalks of celery chopped
  • 4 cloves of garlic chopped
  • dash of Cayenne pepper
  • salt and pepper to taste

Instructions

Crock-pot Instructions

  1. Optional, sauté the onions, carrots, and celery in oil until onions are translucent, and then add the garlic for a minute more watching carefully as to not burn the garlic. This adds an amazing depth of flavor to crock-pot cooking and speeds up the softening of the carrots but is not required.
  2. Place the remaining ingredients in the crock-pot.
  3. Cover and cook on high for 3-4 hours, or on low for 6-9 hours or until carrots are thoroughly cooked. For a saucier soup, add more water or broth by the 1/4 cup until desired consistency is reached.
  4. Top with your favorite cheese or cheese substitute, green onions, tomatoes, or whatever your heart desires.

Stove Top Instructions

  1. In a 5-6 quart Dutch oven, heat oil on medium heat. Then sauté the onions, carrots, and celery in oil until onions are translucent or browning. Add the garlic, and cook for another minute watching carefully as not to burn the garlic.
  2. Add remaining ingredients to the Dutch oven, and cook until thoroughly heated, stirring occasionally about 30 minutes. For a saucier soup, add more water or broth by the 1/4 cup until desired consistency is reached.