Chili Cheese Dip V

This outstanding dip eats like a meal. It's popular for football game days or family gatherings.


8 cups (32 servings)


1 pound lean ground beef (90% lean)
1 cup chopped onion
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes in sauce
1 cup frozen corn
3/4 cup water
1 (2.25 ounces) can sliced ripe olives, drained
3 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon chipotle hot pepper sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 (16 ounce) package reduced-fat process cheese (Velveeta), cubed
corn chips


In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Transfer to a 5-quart slow cooker. Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.

Cover and cook on LOW for 4 to 5 hours or until heated through; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 4 hours 30 minutes

Nutritional Information

Amount per serving (1/4 cup calculated without chips): Calories 87, Fat 3 g (Saturated Fat 1 g), Cholesterol 12 mg, Sodium 330 mg, Carbohydrate9 g , Fiber 2 g, Protein 7 g. Diabetic Exchanges: Lean Meat 1 , Starch 1/2.

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