Slow cooker three bean enchilada chilli

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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. Or, homemade enchilada sauce is really easy to make 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!

Slow Cooker Three Bean Enchilada Chilli

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5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 242kcal
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.

Nutrition

Nutrition Facts
Slow Cooker Three Bean Enchilada Chilli
Amount Per Serving (1 portion)
Calories 242 Calories from Fat 31
% Daily Value*
Fat 3.4g5%
Trans Fat 0g
Cholesterol 6mg2%
Sodium 1190mg50%
Potassium 638mg18%
Carbohydrates 38.3g13%
Fiber 13.2g53%
Sugar 5.7g6%
Protein 13.8g28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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45 Comments

  1. 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. 5 stars

  2. 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!

  3. 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!

    1. 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 ;)

  4. Love, love this recipe. We are big refried bean fans but of course their squiggly stodginess are a perfect natural thickener as well as nice flavour. Pinning sharing etc. Everyone should try this! As for your shingles – boo, The Fates. If you can bear it, mix up some turmeric root into a paste and dab it onto the spots and let dry. Rinse off with water. This *may* help with itching, pain and healing. Good luck and almost bon voyage :-)

  5. Oh huge bad luck on being ill just before going away, shingles is nasty, hope you’re feeling 100% again before leaving. This looks fab, proper comfort food for cold days. I don’t have a slow cooker yet but its on my wishlist as I keep seeing fab recipes like this to try in one!

  6. Shingles is really painful so hope it gets better soon . Hope you have a great time in usa . Love making veggie chillies. Thanks for the recipe.