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Slow cooker three bean enchilada chilli

Slow cooker three bean enchilada chilli - this will be my go-to chilli recipe from now on! The secret ingredients make it really tasty, and I love that it can be thrown straight into a slow cooker. Best chilli I've ever made!

So apparently I have shingles.

I know, I’m full of news this week. Unfortunately this news is somewhat less exciting than my three week trip around America… I guess the fates heard that I was going travelling (they must be avid readers; hey there fates! I kind of hate you!) and decided that this would be the perfect time for me to get sick, a week before I’m due to leave.

In case you don’t know, shingles is basically the adult version of chicken pox. The main symptoms are ‘pain, followed by a rash’.

I literally have a condition where the primary symptom is just pure pain.

Luckily I only seem to have a very mild case. The pain is very bearable, and the rash is nowhere near as bad as the pictures you can see online (don’t Google it though…). I don’t want to put you off your food, but it’s just a few spots, really. I’ve been told that I’m not contagious, and should be totally fine to fly next week, so hopefully all will be well. I’ve heard that if you all cross your fingers really hard on my behalf, I might get better more quickly, so if you’re up for it, that would be great.

Slow cooker three bean enchilada chilli - this will be my go-to chilli recipe from now on! The secret ingredients make it really tasty, and I love that it can be thrown straight into a slow cooker. Best chilli I've ever made!

In a way it has its benefits, because I can totally milk the ‘being ill’ thing for a few days. Oh, you want to bring me some chocolate? Why, of course. You want to walk the dog while I wallow on the sofa? Oh, go on then.

Total comfort food for dinner? Yes!

This slow cooker three bean enchilada chilli is without a doubt my new favourite chilli recipe.

It’s made in the slow cooker, so you don’t need to stand at the hob watching it simmer – just throw everything in, and get on with your day (or return to wallowing on the sofa, if you’re me). If you’re in a bit of a rush, I’m sure you could very easily adapt the recipe to be made on the stovetop, but personally I prefer the lazy version.

Slow cooker three bean enchilada chilli - this will be my go-to chilli recipe from now on! The secret ingredients make it really tasty, and I love that it can be thrown straight into a slow cooker. Best chilli I've ever made!

If you’re wondering what makes this an enchilada chilli rather than just a plain old chilli, that’s down to my two secret ingredients:

– refried beans, aka the best enchilada filling ever – these work really well to thicken up the sauce and make it really nice and rich
– enchilada sauce, which gives an amazing flavour

You may think that I’m a bit of a cheat for using a shop-bought enchilada sauce, but I’m ill; don’t judge me. You can get some really yummy ones these days, and it makes for a really easy and tasty chilli. If you’d prefer to make your own enchilada sauce from scratch, I have a recipe for that too!

This will definitely be my go-to chilli recipe from now on, whether I decide to make it in the slow cooker next time or not. It’s amazing how much impact those two extra ingredients can have on a simple chilli recipe! Enchilada chilli for the win.

Slow cooker three bean enchilada chilli - this will be my go-to chilli recipe from now on! The secret ingredients make it really tasty, and I love that it can be thrown straight into a slow cooker. Best chilli I've ever made!

Print Recipe
5 from 1 vote

Slow cooker three bean enchilada chilli

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main meal
Servings: 6
Calories:
Author: Becca Heyes

Ingredients

  • 1 red onion, diced
  • 2 bell peppers, diced (I used yellow and green)
  • 5 medium mushrooms, diced
  • 3 cloves garlic, finely chopped
  • 400 g tin red kidney beans, thoroughly drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin black beans, thoroughly drained (240g, or ~ 1 1/4 cups, when drained)
  • 435 g tin refried beans (~ 1 1/3 cups)
  • 200 ml red enchilada sauce (~ 3/4 cup)
  • Salt
  • Black pepper
  • To serve (optional): rice, tortilla chips, flour tortillas, fresh coriander (cilantro), chopped spring onions, grated cheese, sour cream, etc.

Instructions

  • Add the chopped onion, peppers, mushrooms and garlic to a slow cooker. Cook on high for 1 1/2 hours, until the vegetables are soft. Then add the kidney beans, black beans, refried beans and enchilada sauce, and continue to cook for a further 2 1/2 hours, or until you’re ready to serve.
  • Season to taste, and serve the chilli with your desired sides and toppings.

 

Enchilada chilli NI

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one fifth of the recipe, and does not include any sides or toppings.

Love the flavours of enchiladas? Here’s another easy way to use them – enchilada baked eggs!

Enchilada baked eggs

Nutty pumpkin seed baked veggie burgers
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Recipe Rating




Debbie

Sunday 14th of April 2019

Loved this recipe! Gave up trying to find sauce as only one supermarket sold it and ended up using your recipe for sauce too - though this was much hotter than the shop-bought version. Have already made this several times. 

Becca @ Easy Cheesy Vegetarian

Thursday 18th of April 2019

That's great, thanks Debbie! :)

Cassondra

Monday 11th of April 2016

I have made about 15 of your recipes so far and I LOVE them all, but this one is my favorite! Even my carnivorous husband has asked me to make this chili on multiple occasions (along with your French onion soup) because he enjoys it so much. We like things a little on the spicier side in this house so I added Chipotle Tabasco sauce and it was the perfect way to compliment your great flavors while adding some heat!

Becca @ Amuse Your Bouche

Monday 11th of April 2016

YAY! So happy that you've made so many, thanks! :D And I'm glad I've managed to impress your carnivorous husband ;) My husband eats meat too so everything is tested on him first!

Chris @thinlyspread

Wednesday 3rd of February 2016

Really, REALLY hoping you are on the mend now! What timing! I love a low cooker chilli - just delicious with all that quiet blooping away and little effort. As an aside, you have me hunting the internet for yellow ramekins, gorgeousness!

Becca @ Amuse Your Bouche

Wednesday 3rd of February 2016

Confession: that ramekin was one of those ones that you buy with a dessert in them! I can't remember the name of the brand, but each kind of dessert comes in a different coloured ramekin. 99% of the reason I bought them ;)

Charlie @ The Kitchen Shed

Tuesday 2nd of February 2016

Yum! This looks delish! I love using my slow cooker, but I'm not very adventurous. This would make a fab meat free meal!

Julie @ Julie's Eats & Treats

Monday 1st of February 2016

Ooooo NO! That's awful. Not fair and fun at all. And that takes a while to recover from. Booooo, but have fun on your trip! Love this twist on Chili!

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