Vegetable Chili Con Queso

Three kinds of beans, two kinds of squash, and lots of cheese make this dip an appealing change of pace.

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4 users rated this recipe an average rating of 4.5
  • Yields: about 32 appetizer servings
  • Prep: 20 mins
  • Cook: 6 hrs to 7 hrs (low) or 3 to 3-1/2 hours (high)
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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
1
cup chopped onion (1 large)
1/4
cup tomato paste
2
teaspoons chili powder
4
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, 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 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
Related Categories
Slow Cooker Recipes
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