Vegetable Chili Con Queso Recipe

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Vegetable Chili Con Queso

Cheryl Green

By
@SpicyMelon

This recipe is from a slow cooker cookbook in the appetizer section; but I make it as our side vegetable (for a few meals). Next time I am going to add meat and just serve as the entire meal!


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Comments:

Serves:

6 - 10

Method:

Slow Cooker Crock Pot

Ingredients

1 - 15 oz can(s)
pinto beans, rinsed and drained
1 - 15 oz can(s)
black beans, rinsed and drained
1 - 15 oz can(s)
kidney beans, rinsed and drained
10 oz
diced tomatoes, canned
1 medium
zucchini, diced
1 medium
yellow summer squash, diced
1 c
sweet onion, chopped
1/4 c
tomato paste
2 Tbsp
chili powder
4 clove
garlic, minced
3 c
mexican blend shredded cheese

Directions Step-By-Step

1
Pour everything except cheese into slow cooker. Cover and cook on low for 6 to 7 hours or high for 3 to 3 1/2 hours. Stir in cheese until melted. Serve with tortilla chips.
2
Note: I added 2 Tbsp dried Parsley, a little salt, and about 1/2 cup hot water.
The original recipe called for green chile peppers; but I did not add those.
3
If you want to add meat, cook the meat first and then put in slow cooker along with beans.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy