Slow Cooker Vegetable Chili and Cheese Dip
Need a vegetarian appetizer recipe? Make Slow Cooker Vegetable Chili and Cheese Dip. Served with tortilla chips, this cheesy dip is full of flavor!
Ingredients
- 1 (15 oz.) can pinto beans, rinsed and drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can chili beans with chili gravy, undrained
- 1 (10 oz.) can chopped tomatoes with green chiles
- 1 medium zucchini, chopped
- 1 medium squash, chopped
- 1 onion, chopped
- 1/4 cup tomato paste
- 2 tsp. chili powder
- 1/8 tsp. cayenne pepper
- 4 cloves garlic, minced
- 3 cups shredded Monterey Jack cheese
- tortilla chips
Instructions
- In a slow cooker combine pinto beans, black beans, chili beans, tomatoes, peppers, zucchini, squash, onion, tomato paste, chili powder, cayenne pepper and garlic.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 3-1/2 hours.
- Stir in cheese until melted. Serve with tortilla chips.
