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DIP - Vegetable Chili Con Queso
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| Vegetable Chili Con Queso BHG 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, undrained |
| green chile peppers, undrained | |
| 1 1/4 cups chopped zucchini (1 medium) (can sub 2 1/2 cups butternut squash for the zucchini and summer squash) | |
| 1 1/4 cups | chopped yellow summer squash |
| 1 cup | chopped onion,, (1 large) |
| 1/4cup | tomato paste |
| 2 teaspoons | chili powder |
| 4 cloves | garlic, minced |
| 3 cups | shredded Colby and Monterey Jack cheese, (12 ounces) |
| Tortilla | |
| corn chips, alternative | |
Directions
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.
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.
Serve with chips.
Recipe uploaded with Shop'NCook for iPhone.
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