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Vegetable Chili Con Queso

Vegetable Chili Con Queso

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  • Makes: 32 servings
  • Prep 20 mins
  • Slow Cook 6 hrs to 7 hrs (low) or 3 to 3-1/2 hours (high)
  • Serving Size: 1/4cup dip with 1/2 ounce chips
  • Carb Grams Per Serving: 20

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
  • 1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
  • 1 medium zucchini, chopped
  • 1 medium yellow summer squash, chopped
  • 1 cup chopped onion (1 large)
  • 1/4 cup no-salt-added tomato paste
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 2 -3 teaspoons chili powder
  • 4 cloves garlic, minced
  • 3 cups shredded Colby Jack cheese (12 ounces)
  • 16 ounces baked tortilla chips

Directions

  1. In a 3-1/2- to 4-quart slow cooker combine drained pinto beans, drained black beans, chili beans, undrained tomatoes, zucchini, yellow squash, onion, tomato paste, jalapeno pepper, chili powder, and garlic.
  2. 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 on low-heat setting for up to 1 hour. Serve dip with chips.

Nutrition Facts Per Serving:

Servings Per Recipe: 32
PER SERVING: 138 cal., 4 g total fat (2 g sat. fat), 9 mg chol., 291 mg sodium, 20 g carb. (4 g fiber, 1 g sugars), 7 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 0.5; Vegetables (d.e): 1; Starch (d.e): 1