Vegetable Chili con Queso

Ingredients

• 1  15-ounce can  pinto beans, rinsed and drained
• 1  15-ounce can  black beans, rinsed and drained
• 1  15-ounce can  chili beans with chili gravy, undrained
• 1  10-ounce can  chopped tomatoes and green chile peppers, undrained
• 1 1/4  cups  chopped zucchini (1 medium)
• 1 1/4  cups  chopped yellow summer squash
• 1  cup  chopped onion (1 large)
• 1/4  cup  tomato paste
• 2  to 3 teaspoons  chili powder
• 4  cloves  garlic, minced
• 3  cups  shredded Colby and Monterey Jack cheese (12 ounces)
•     Tortilla or corn chips

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine pinto beans, black beans, chili beans with chili gravy, undrained tomatoes and green chile peppers, zucchini, summer squash, onion, tomato paste, chili powder, and garlic.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir in cheese until melted. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 1 hour.
3. Serve with tortilla chips.