Chipotle, Chorizo, and Bean Dip

[Slowcookmama]

Ingredients
8
ounces uncooked chorizo sausage, casings removed if present
1/2
cup chopped onion (1 medium)
2
cloves garlic, minced
1
15 ounce can black beans, rinsed and drained
1
14 1/2 ounce can diced tomatoes, undrained
1/4
cup snipped fresh cilantro
1
teaspoons chopped canned chipotle peppers in adobo sauce*
1
15 ounce can pinto beans, rinsed and drained
1/2
cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)

Lime wedges

Scoop-shape tortilla chips or mini sweet peppers, halved and seeded
Directions

1. In a medium skillet cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Remove mixture from skillet; drain on paper towels.
2. In a medium bowl combine sausage mixture, black beans, tomatoes, cilantro, and chipotle peppers. In a 1-1/2-quart slow cooker mash pinto beans. Top with tomato mixture and sprinkle with cheese.
3. Cover and cook on low-heat setting for about 4 hours or on high-heat setting for about 2 hours or until bubbly.
4. Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve dip with lime wedges and tortilla chips.