Vegetable Chili Con Queso

Vegetable Chili Con Queso

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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!

Rating:

★★★★★ 1 vote

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

How to Make Vegetable Chili Con Queso

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.

Printable Recipe Card

About Vegetable Chili Con Queso

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



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