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Vegetable Chili con Queso

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2.5 by 2 people
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  • Makes: 32 servings
  • Serving Size: 1/4 cup
  • Prep: 20 mins
  • Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)

Vegetable Chili con Queso

Ingredients

Directions

  1. In a 3 1/2- or 4-quart slow cooker, combine pinto beans, black beans, chili beans with chili gravy, undrained tomatoes and green chile peppers, zucchini, summer squash, onion, tomato paste, chili powder, and garlic.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir in cheese until melted. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 1 hour.
  3. Serve with tortilla chips.

Nutrition Facts (Vegetable Chili con Queso)

    Per serving:
  • 81 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 9 mg chol.,
  • 231 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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