WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, September 3, 2026

VEGETABLE CHILI CON QUESO

2 1/2 cups chopped zucchini and/or yellow summer squash
1 can (15-oz) pinto beans, rinsed and drained
1 can (15-oz) black beans, rinsed and drained
1 can (15-oz) chili beans in chili gravy
1 can (14.5-oz) no-salt-added diced tomatoes, undrained
1 cup chopped onion
1/4 cup no-salt-added tomato paste
1 fresh jalapeno, seeded and finely chopped (best to wear gloves when handling jalapenos)
2 to 3 tsp chili powder
4 garlic cloves, minced
3 cups shredded Colby and Monterey Jack Cheese
16-oz baked tortilla chips

In a 3 1/2 or 4-quart slow cooker combine the first 10 ingredients (through garlic).
 
Cover and cook on low 6 to7 hours or on high 3 to 3 1/2 hours. Gradually stir in cheese until melted. Serve immediately or keep warm, covered, on warm or low up to 1 hour. Serve with the tortilla chips.
Garnish with additional slices jalapenos, if desired. 

file photo


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