Vegetarian Chili Con Queso Dip
 
 
Author:
Recipe type: Appetizer/Sauce
Cuisine: Tex Mex
Ingredients
For the Dip:
  • 1-16 oz block Velveeta Queso Blanco
  • 1-15 oz can Hormel Vegetarian Chili (or you can make your own - recipe below)
For Vegetarian Chili:
  • 12 Roma tomatoes
  • 2 sweet peppers (you can use jalapeños if you want to heat things up)
  • ½ medium onion
  • 3 cloves garlic
  • 1 lb ground veggie crumbles
  • 2 tbsp cumin
  • 1 tbsp chili powder
  • ½ tbsp red ground pepper
  • 10 shakes hot sauce
  • 1 tbsp red pepper flakes
  • 1 can low sodium organic black beans
Instructions
For the Dip:
  1. Cut the cheese into cubes and toss into a medium-sized sauce pan.
  2. Pour the chili over the cheese cubes.
  3. Melt over medium-low heat, stirring regularly, until you have a nice cheesy dip consistency.
  4. Serve with tortilla chips or drizzle over your favorite Mexican dishes or baked potatoes.
For the Homemade Vegetarian Chili:
  1. Brown the veggie crumbles.
  2. Chop onion, sweet peppers (de-seeded), and garlic cloves, and place in frying pan with crumbles. Cook until vegetables are tender. Set aside.
  3. Quarter 11 of the tomatoes and blend in a blender to sauce consistency. Pour into a large pan on your stovetop.
  4. Dice remaining tomato to add to tomato blend.
  5. Add spices and stir.
  6. Place crumble mixture in with tomato mixture, stir.
  7. Add beans, stir.
  8. Simmer over medium heat for 1 to 2 hours.
Notes
The homemade chili version of this recipe is much lower in sodium than the quick version using canned vegetarian chili.
The quick version can be ready in 15 minutes in a pinch!
Recipe by SoFabFood at https://sofabfood.com/vegetarian-chili-con-queso-dip/