In a skillet over medium heat, cook the sausage until it is fully browned and crumbled. Drain off any fat.
Add the cooked sausage to the slow cooker. Then add the drained tomatoes, rinsed and drained black beans, chiles and pimentos.
Then add the cubed Velveeta, milk and chili powder. Mix until it is combined.
Cover and cook on low for 2 hours.
Stir the mixture, then sprinkle the cheddar cheese on top and gently stir it on.
Cover and cook on low for an additional 1 hour or until the cheese is melted and the dip is heated through.
Serve with tortilla chips or bread.
Store any leftovers in the fridge in an airtight container for up to 4 days.
Reheat any leftovers in the microwave or in the slow cooker on low.
*If you do not want to use Velveeta, try cream cheese, It will mimic the same creaminess that Velveeta gives.Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the dip. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**