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Vegetable Chili con Queso
Ingredients
- 1 15 ounce can pinto beans, rinsed and drained
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can chili beans with chili gravy, undrained
- 1 10 ounce can chopped tomatoes and green chile peppers, undrained
- 1 1/4 cups chopped zucchini (1 medium)
- 1 1/4 cups chopped yellow summer squash
- 1 cup chopped onion (1 large)
- 1/4 cup tomato paste
- 2 - 3 teaspoons chili powder
- 4 cloves garlic, minced
- 3 cups shredded Colby and Monterey Jack cheese (12 ounces)
- Tortilla or corn chips
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)
- Servings Per Recipe 32,
- cal. (kcal) 81,
- Fat, total (g) 4,
- chol. (mg) 9,
- sat. fat (g) 2,
- carb. (g) 8,
- Monosaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 1,
- pro. (g) 5,
- sodium (mg) 231,
- Percent Daily Values are based on a 2,000 calorie diet
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