Vegetable Chili Con Queso

Vegetable Chili Con Queso

0 Reviews
From: Diabetic Living Magazine

A zesty party dip served warm combines three kinds of beans with colorful vegetables and plenty of cheese. Serve it with baked tortilla chips.

Ingredients 32 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 32 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (16 ounce) can chili beans with chili gravy
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 1 medium zucchini, chopped
  • 1 medium yellow summer squash, chopped
  • 1 cup chopped onion (1 large)
  • ¼ cup no-salt-added tomato paste
  • 1 fresh jalapeño pepper, seeded and finely chopped
  • 2 to 3 teaspoons chili powder
  • 4 cloves garlic, minced
  • 3 cups shredded Colby Jack cheese (12 ounces)
  • 16 ounces baked tortilla chips

Preparation

  • Prep

  • Ready In

  1. In a 3- ½- to 4-quart slow cooker, combine drained pinto beans, drained black beans, chili beans, undrained tomatoes, zucchini, yellow squash, onion, tomato paste, jalapeño 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- ½ 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 information

  • Serving size: ¼ cup dip with ½ ounce chips
  • Per serving: 138 calories; 4 g fat(2 g sat); 4 g fiber; 20 g carbohydrates; 7 g protein; 4 mcg folate; 9 mg cholesterol; 1 g sugars; 266 IU vitamin A; 4 mg vitamin C; 114 mg calcium; 1 mg iron; 291 mg sodium; 132 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, ½ medium-fat protein

Reviews 0