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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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4.0 by 10 people

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  • Makes: about 32 appetizer servings
  • Prep: 20 mins
  • Cook: 6 hrs to 7 hrs (low) or 3 to 3-1/2 hours (high)

Vegetable Chili Con Queso

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,
  • 0 g polyunsaturated 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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