Wednesday, September 10, 2014

Crock Pot Queso Chili

I'm on a big Chili kick lately, if you hadn't already noticed. I made Buffalo Chicken Ranch Chili on Sunday in honor of Football Season. Well, today it's nasty and rainy outside and I'm fighting a cold so I didn't feel like doing much in the way of cooking. This is a great recipe when you don't have time or want something simple for dinner. You can't go wrong you mix ooey gooey cheese with chili. It was fantastic!

Crock Pot Queso Chili
Serves 6
Cal 276, Carbs 11.8, Fat 11.3, Fiber 3.6, Protein 25.1

1.5lbs lean ground beef or turkey
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1 can rotel, undrained
1.5 cups black beans (or any beans of your choice)
1 cup reduced fat shredded cheddar jack cheese

Brown beef over medium high heat. Drain and season with chili powder, garlic powder, cumin, and salt.

Spray the inside of crock pot with non-stick cooking spray.

Add the ground beef, rotel, and pinto beans.  Cover and cook on low for 4-6 hours.

Add the shredded cheese to the crock pot, then stir well to combine. Continue cooking for another 30 minutes or until cheese is melted. Serve with sour cream, chopped onion, tortilla chips or crackers if desired. Enjoy!


  1. My daughter would love love love this.

    Thanks for sharing!

  2. I was just thinking it's about time for some chili. The weather is turning colder and this is about that time of year I start craving comfort foods! Your recipe looks great...pinning! If you have a free moment, I would love it if you would join us over at Foodie Fridays...we go live tonight at 9 pm EST. Happy Friday!

    1. Thanks for stopping by and linking up!! Sharing!

  3. This is a Crockpot full of fabulous flavor! Thanks so much for sharing with Full Plate Thursday and hope you are having a great week!
    Come Back Soon,
    Miz Helen


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