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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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, jalapeño pepper, chili powder, and garlic.

  • 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

138 calories; 4.1 g total fat; 2.3 g saturated fat; 9 mg cholesterol; 291 mg sodium. 132 mg potassium; 20.3 g carbohydrates; 3.6 g fiber; 1 g sugar; 6.6 g protein; 266 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 114 mg calcium; 1 mg iron; 3 mg magnesium;