How To make Quick Veggie Chili Con Queso
Ingredients
28
oz
tomatoes, canned, crushed
15
oz
pinto beans, canned
30
oz
red kidney beans, canned
15
oz
garbonzo beans, canned
6
oz
tomato paste
4
oz
chilies, green, canned, diced
2
each
onions, chopped
2
each
zucchini, sliced
2
tablespoon
chili powder, more or less, to taste
1
teaspoon
cumin
3/4
teaspoon
garlic powder
1/2
teaspoon
sugar
1 1/2
cup
monterey jack cheese, shredded
1
cilantro, for garnish, optional
Directions:
In a dutch oven combine tomatoes, undrained kidney beans, drained garbonzo and pinto beans, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, salt to taste, if desired. Heat to boiling; reduce heat. Simmer, covered, 30 minutes. Remove from heat. Add cheese; stir till melted.
Serve with sour cream and garnish with cilantro, if desired.
How To make Quick Veggie Chili Con Queso's Videos
My family FREAKED for this CREAMY QUESO INSTAPOT CHILI (VEGETARIAN) RECIPE! It's so EASY!
If you love chips and queso dip, you're going to LOVE this easy Instapot Vegetarian Chili dinner recipe. Kids love it too! Instant pot recipes are great for busy weeknights when you need something easy, healthy and delicious to put on the dinner table. This recipe checks all those boxes.
Full Recipe Below:
INSTA POT CREAMY QUESO VEGETARIAN CHILI & ARUGULA PARMESAN SALAD
If you love queso dip, you will love this lighter version of chili from Eating Well magazine. This is so simple and tastes so decadent.
Serves 8
2 tablespoons extra virgin olive oil
1 large bell pepper, chopped
1 large onion, chopped
4 cloves garlic, chopped
3 teaspoons chili powder
1 teaspoon ground cumin
2 (15 oz.) cans pinto beans, rinsed
2 (15 oz.) cans diced tomatoes
1 (3-4oz) can green chiles
2 cups chicken broth or vegetable broth
1 teaspoon salt
2 cups shredded Mexican-style cheese blend
4 ounces reduced-fat cream cheese, cubed
2 tablespoons lime juice, plus wedges for serving
Tortilla chips and chopped cilantro for garnish
Heat oil in the Instapot set to sauté mode. Add bell pepper, onion, and garlic; cook, stirring occasionally until softened, about 3 minutes. Add chili powder and cumin; cook, stirring until fragrant; about 1 minute. Stir in beans, tomatoes, broth and salt. Close and lock the lid. Cook on high pressure for 10 minutes. Carefully release the pressure manually.
Mix shredded cheese and cream cheese into the chile, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges, if desired.
ARUGULA PARMESAN SALAD
Serves 4
Dressing:
½ cup good olive oil
Juice of 2 lemons
½ teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground pepper
1 (4 oz) chunk good Parmesan or small package of pre-shaved Parmesan
Toss 4 handfuls of Arugula in a large bowl with just enough of dressing to moisten leaves. You will have dressing left over. Serve with shaved pieces of parmesan on top.
On the Border Queso Dip Recipe
Make this On The Border Queso Dip Recipe in your Crock Pot! This cheesy Velveeta queso blanco dip has all the creamy flavors of your favorite queso from On The Border. Gluten-free and perfect for any party, potluck or appetizer.
CHILE CON QUESO: How to Make the Best Chile Con Queso with Hatch Green Chile/Delicious Easy Recipe
Whether you call it Chile con Queso or Queso Dip, you're going to love this easy recipe. It's made with Hatch green chile and it's absolutely delicious. Serve it as an appetizer with tortilla chips or pour it over grilled chicken, nachos, or in your tacos. The possibilities are limitless. Read on for the recipe.
Chile Con Queso
1/2 cup chopped Hatch chile (roasted & peeled)
4 cups grated cheese of your choice
1 roma tomato, chopped
1/2 medium onion, chopped
1 garlic clove, minced
2 Tbsp. butter
1 5oz. can evaporated milk
salt to taste (I use 3/4 tsp.)
1/4 tsp. pepper
1/2 tsp. oregano
Heat skillet on stove over medium-high heat and melt butter in it. Add onions and sauté until translucent. Add minced garlic, chopped tomato, green chile, and all seasonings. Stir and let cook down for a few minutes. Pour in evaporated milk, and add grated cheese. Stir until cheese is fully melted. Serve hot and enjoy!
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to my channel. I post one new recipe every week. You can also follow Marcy Inspired on Instagram at or on Facebook at
BEST Vegetarian Chili (you won't miss the meat!)
This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans and you won’t miss the meat.
Let me know if you made this recipe or made any substitutions to put your spin on it. Enjoy!
Thanks for watching! Subscribe to see more videos:
FULL PRINTABLE RECIPE -
INGREDIENTS FOR VEGETARIAN CHILI
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots diced
4 cloves garlic, minced
2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon smoked paprika
2 14-oz cans diced tomatoes, undrained
2 14-oz cans black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 tablespoons of cilantro chopped
1 tablespoon fresh lime juice
Kosher salt
Black pepper
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Life Changing Queso Dip (Mexican Cheese Dip)
Code Cracked: Made with real cheese, this Queso is silky smooth when warm AND at room temp. Miracle!
Chili Con Queso • Tasty
With McCormick's chili seasoning, you can spice up your life with delicious Chili Con Queso!
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