vegetable chili con queso

Name: Vegetable Chili Con Queso
Yield: 6
Cuisine: Mexican
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 ounce(s) diced tomatoes, canned; 1 medium zucchini, diced; 1 medium yellow summer squash, diced; 1 cup(s) sweet onion, chopped; 1/4 cup(s) tomato paste; 2 tablespoon(s) chili powder; 4 clove(s) garlic, minced; 3 cup(s) mexican blend shredded cheese

(1 RATING)

45 Pinches

Cheryl Green

Living in Canada now, FL

Updated on Mar 19, 2012

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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cook time

method Slow Cooker Crock Pot

yield 6 - 10

Ingredients

1 - 15 oz cans pinto beans, rinsed and drained
1 - 15 oz cans black beans, rinsed and drained
1 - 15 oz cans kidney beans, rinsed and drained
10 ounces diced tomatoes, canned
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 cup sweet onion, chopped
1/4 cup tomato paste
2 tablespoons chili powder
4 cloves garlic, minced
3 cups mexican blend shredded cheese

How To Make vegetable chili con queso

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.

Step 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.
Step 3

If you want to add meat, cook the meat first and then put in slow cooker along with beans.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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