Slow-Cooker Vegetable Chili con Queso

• 1 qt. (4 cups) fat-free reduced-sodium vegetable broth
• 1 can (28 oz.) diced tomatoes, undrained
• 1 can (15 oz.) black beans, rinsed
• 1 can (15 oz.) chickpeas (garbanzo beans), rinsed
• 1 can (15 oz.) kidney beans, rinsed
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 zucchini, chopped
• 1 green pepper, chopped
• 1 cup frozen corn
• 1 pkg. (1-1/4 oz.) TACO BELL Taco Seasoning Mix
• 6 oz. VELVEETA, cut into 1/2-inch cubes

1. Combine all ingredients except VELVEETA in slower cooker; cover with lid.
2. Cook on HIGH 3-1/2 to 4 hours (or on LOW 5 to 6 hours).
3. Stir in VELVEETA; cook, covered, 10 min.
4. or until VELVEETA is completely melted.
5. Stir before serving.

vegetable broth, tomatoes, black beans, chickpeas, kidney beans, onion, zucchini, green pepper, frozen corn, taco, velveeta

Taken from www.kraftrecipes.com/recipes/slow-cooker-vegetable-chili-con-queso-157616.aspx (may not work)