Prep: 20 minutes
Slow Cook: 6 to 7 hours (low) or 3 to 3 ½ hours (high)
2 ½ cups chopped zucchini and/or yellow summer squash
450 gm kidney beans, rinsed and drained
450 gm black beans, rinsed and drained
450 gm chilli beans, rinsed and drained
450 gm chilli beans in chilli gravy
450 gm diced tomatoes
1 cup chopped onion
¼ cup no-salt added tomato paste
1 fresh jalapeno Chile pepper, seeded and finely chopped
2 to 3 tsp chilli powder
4 cloves garlic, minced
500 gm baked tortilla chips
350 gm shredded Colby and Monterey Jack cheese Sliced jalapeno Chile peppers (optional)
- In a slow cooker, combine chopped zucchini, kidney beans, black beans, chilli beans, chopped onions, diced tomatoes, tomato paste, jalapeno Chile pepper and chilli powder through garlic.
- Cover and cook on low heat for 6 to 7 hours or on high for 3 to 3 ½ hours. Now, arrange chips on a large platter and spoon bean mixture onto chips and sprinkle with cheese. If desired, top with sliced jalapeno Chile peppers.
Makes: 32 servings.
Per Serving: 138 cal, 4 gm fat (2 gm sat fat), 9 mg chol, 291 mg sodium, 20 gm carb, 4 gm fibre, 7 gm pro.