Slow Cooker Three Bean Enchilada Chilli
Calories: 242kcal
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.
🖨 Recipe printed from www.easycheesyvegetarian.com
Scan QR code to see useful tips, substitutions, serving suggestions, and more photos.