Ingredients
1 15 ounce can pinto beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 15 ounce can chili beans with chili gravy, undrained
1 10 ounce can chopped tomatoes and green chile peppers, undrained
1 1/4 cups chopped zucchini (1 medium)
1 1/4 cups chopped yellow summer squash
1 cup chopped onion (1 large)
1/4 cup tomato paste
2 teaspoons chili powder
4 cloves garlic, minced
3 cups shredded Colby and Monterey Jack cheese (12 ounces)
Tortilla or corn chips
In a 3-1/2- or 4-quart slow cooker combine pinto beans, black beans, chili beans with chili gravy, tomatoes and green chile peppers, zucchini, summer squash, onion, tomato paste, 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, covered, on warm setting or low-heat setting for up to 1 hour.
Serve with chips.
Source: BHG
1 15 ounce can pinto beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 15 ounce can chili beans with chili gravy, undrained
1 10 ounce can chopped tomatoes and green chile peppers, undrained
1 1/4 cups chopped zucchini (1 medium)
1 1/4 cups chopped yellow summer squash
1 cup chopped onion (1 large)
1/4 cup tomato paste
2 teaspoons chili powder
4 cloves garlic, minced
3 cups shredded Colby and Monterey Jack cheese (12 ounces)
Tortilla or corn chips
In a 3-1/2- or 4-quart slow cooker combine pinto beans, black beans, chili beans with chili gravy, tomatoes and green chile peppers, zucchini, summer squash, onion, tomato paste, 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, covered, on warm setting or low-heat setting for up to 1 hour.
Serve with chips.
Source: BHG