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vegetable chili con queso

(1 rating)
SpicyMelon avatar
Recipe by
Cheryl Green
@SpicyMelon
Living in Canada now, FL

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 rating)
yield 6 - 10
method Slow Cooker Crock Pot

Ingredients For vegetable chili con queso

  • 1 - 15 oz can
    pinto beans, rinsed and drained
  • 1 - 15 oz can
    black beans, rinsed and drained
  • 1 - 15 oz can
    kidney beans, rinsed and drained
  • 10 oz
    diced tomatoes, canned
  • 1 md
    zucchini, diced
  • 1 md
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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