Vegetable Chili Con Queso

Vegetable Chili Con Queso Recipe

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Cheryl Green


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!

★★★★★ 1 vote
6 - 10
Slow Cooker Crock Pot


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


  • 1Pour 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.
  • 2Note: 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.
  • 3If you want to add meat, cook the meat first and then put in slow cooker along with beans.

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About Vegetable Chili Con Queso

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