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
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.
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.