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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
3 hrs 20 mins


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; protein 6.6g 13% DV; carbohydrates 20.3g 7% DV; dietary fiber 3.6g 14% DV; sugars 1.1g; fat 4.1g 6% DV; saturated fat 2.3g 12% DV; cholesterol 9.5mg 3% DV; vitamin a iu 266.4IU 5% DV; vitamin c 3.8mg 6% DV; folate 4.4mcg 1% DV; calcium 114.4mg 11% DV; iron 0.8mg 4% DV; magnesium 3.5mg 1% DV; potassium 132.3mg 4% DV; sodium 290.9mg 12% DV.