How to Make Vegetarian Chili
Step #1: Place the enchilada sauce, beans, corn, and half of the can of diced tomatoes in the crock of a slow cooker along with 1 ¾ cups of water. We all know the various reasons why vegetarian slow cooker recipes are awesome, right? I don’t need to sing the praises of the hands-off, one-pot, easy-cleanup machine, but I’ll still encourage you to drag yours out of the back of the cupboard. Step #2: Pour the remaining diced tomatoes into a small food processor or blender along with the chipotles and adobo sauce. Purée, then transfer to the slow cooker. Step #3: Add the onion, olive oil, and kosher salt. Cook on High for 4 hours, or on Low for 8 hours. Step #4: Transfer two cups of the chili to a blender and purée. Return to the pot. Stir the cubed cream cheese into the chili and allow to cook for another 30-60 minutes, until well-combined. Serve hot with toppings of your choice. When ready to enjoy, thaw it in the refrigerator if frozen. To reheat, use the stove top or the microwave, stirring occasionally, until it’s heated through. If the chili has thickened too much upon reheating, just add a little water or vegetable broth to reach your desired consistency.
