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Crockpot Veggie Chili Con Queso

Crockpot Veggie Chili Con Queso

2-3 c. chopped zucchini and/or yellow squash
1 (15-oz.) can pinto beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can chili beans in chili gravy
1 (14.5-oz.) can diced tomatoes, undrained
1 c. chopped Vidalia onion
¼ c. tomato paste
1-3 fresh jalapenos, seeded and minced
1 T. chili powder
3 T. minced garlic
16-oz. baked tortilla chips
3 c. shredded Colby and Monterey Jack cheese
Sliced pickled or fresh jalapeno peppers, garnish

  1. In 4 qt. Crock Pot, combine the first 10 ingredients.
  2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-3 ½ hours.
  3. Arrange chips on a large platter.
  4. Taste the bean mixture for seasoning. Add if necessary.
  5. Spoon the bean mixture onto chips.
  6. Sprinkle with cheese and garnish with jalapeno pepper slices, if desired.
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