Slow Cooker Enchilada Chili

To serve this chili as a dip, reduce the heat to low after step 2. Add the cheese and stir until melted. Reduce the heat setting to warm. Serve with tortilla chips.

Serves: 6Hands-on: 10 minutesTotal: 8 hours 40 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1½ lbs. ground beef
  • 1 can (15 oz.) kidney beans, rinsed and drained
  • 1 can (14½ oz.) diced tomatoes with juice
  • 1 can (10½ oz.) beef broth
  • 1 can (10 oz.) enchilada sauce
  • 1 large yellow onion, peeled and chopped
  • 2 tsp. minced garlic
  • ½ cup water
  • 2½ Tbsp. fine cornmeal
  • 2 oz. Cheddar cheese, shredded

Directions

  • Add the beef, beans, tomatoes, broth, enchilada sauce, onion, and garlic to a 4-quart slow cooker. Cover and cook on low for 8 hours.
  • In a small bowl, whisk the water and cornmeal together; stir into the chili. Cover and cook on high for an additional 15 to 30 minutes, or until the chili is thickened.
  • Top each serving with cheese before serving.

Recipe Information

Serves: 6

Ingredients

  • 1½ lbs. ground beef
  • 1 can (15 oz.) kidney beans, rinsed and drained
  • 1 can (14½ oz.) diced tomatoes with juice
  • 1 can (10½ oz.) beef broth
  • 1 can (10 oz.) enchilada sauce
  • 1 large yellow onion, peeled and chopped
  • 2 tsp. minced garlic
  • ½ cup water
  • 2½ Tbsp. fine cornmeal
  • 2 oz. Cheddar cheese, shredded

Directions

  • Add the beef, beans, tomatoes, broth, enchilada sauce, onion, and garlic to a 4-quart slow cooker. Cover and cook on low for 8 hours.
  • In a small bowl, whisk the water and cornmeal together; stir into the chili. Cover and cook on high for an additional 15 to 30 minutes, or until the chili is thickened.
  • Top each serving with cheese before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat19g
Saturated Fat8g
Cholesterol85mg
Sodium790mg
Total Carbohydrate18g
Dietary Fiber4g
Sugars5g
Protein28g