Slow Cooker Beef Enchilada Chili
Print Recipe
5 from 1 vote

Slow Cooker Beef Enchilada Chili

This isn't your ordinary chili with an enchilada sauce base and meaty chunks of beef.
Prep Time15 mins
Cook Time9 hrs
Total Time9 hrs 15 mins
Course: Soup
Cuisine: Fusion, Mexican
Keyword: beef enchilada chili
Servings: 8
Calories: 222kcal
Author: Sarah Olson

Equipment

Ingredients

  • 2 lbs. beef stew meat 1.5 - 2 lbs.
  • 2 Tbsp. chili powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. oregano
  • 2 tsp. garlic minced
  • cup cilantro chopped
  • 1 cup red onion diced
  • 30 oz. Mexican Style stewed tomatoes (Two-15-oz. cans)
  • 19 oz. enchilada sauce
  • 30 oz. pinto beans (Two-15-oz. cans); drained

Options for Serving

  • tortilla chips
  • Colby Jack cheese
  • Fresh avocado

Instructions

  • Add everything to the slow cooker and stir.
  • Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
  • When the cooking time is up, and if desired, break up the tomatoes if they are still whole. (see notes)
  • Serve with tortilla chips and cheese if desired.
  • Enjoy!

Video

Notes

Stewed tomatoes will easily break up by pressing them against the side of the slow cooker with a wooden spoon.

Nutrition

Calories: 222kcal | Carbohydrates: 43g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 999mg | Potassium: 752mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1242IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 4mg