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An easy appetizer for veggie lovers!

  • 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

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.

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