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Vegetarian Chili Con Queso Dip

June 19, 2016 by Christy Gossett 1 Comment

Be the life of the party and satisfy everyone’s cravings when you serve this Vegetarian Chili Con Queso Dip. This meat-free alternative tastes just as good as, if not better than, traditional chili con queso dips!

Vegetarian Chili Con Queso Dip

Vegetarian Chili Con Queso + Homemade Vegetarian Chili

Don’t let the meat eaters have all of the fun at your next gathering. Satisfy all of your party guests when you set out this hearty, high protein Vegetarian Chili Con Queso Dip with some fresh tortilla chips for dipping. This recipes uses a homemade vegetarian chili and Velveeta® Cheese, but if you’re in a pinch for time, you can grab a can of vegetarian chili while you’re at the grocery store picking up the cheese and tortilla chips. This dip offers cheesy goodness with veggie crumbles, black beans, and salt-free seasonings all blended to perfection and served up piping hot for your family and friends to enjoy. Even the meat lovers in your group are going to love this delicious dip!

Vegetarian Chili Con Queso Dip

This Vegetarian Chili Con Queso is so hearty, it’s great served as a dip, drizzled on tacos or a plate of nachos, and you can make a mean cheese burrito with this as the filling topped with a delicious red sauce. Versatile and scrumptious, you’ll be turning to this recipe a lot for your summer entertaining!

Vegetarian Chili Con Queso Dip
 
Save Print
Author: Christy Gossett
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!
3.5.3208

We hope you love this Vegetarian Chili Con Queso Dip recipe as much as we do. If you enjoyed this recipe, be sure to visit our Appetizer Section for more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!

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Filed Under: Appetizer, Cinco de Mayo, Entertaining, Healthy, Holiday, New Year's, Original, Recipes, Snacks, Vegetarian Tagged With: easy party food, high protein, queso, vegetarian chili, vegetarian dip, vegetarian recipe

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Comments

  1. Patti says

    July 12, 2016 at 8:31 pm

    Looks good but I believe velveeta cheese is made with animal rennet as the enzyme. The only cheese I have found listed as containing no animal remnant is tillamook.
    Reply

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Christy Gossett

Christy Gossett, managing editor of SoFabFood and creator of the healthy living blog, Insanity Is Not An Option, is a WAHM of 6 kids ranging in age from 29 to 10. She enjoys sharing her healthy recipes to help others with dietary restrictions enjoy a flavorful life while maintaining a deliciously healthy diet.

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