White Bean and Cumin Chili

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3.5 by 9 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Slow Cook: 9 hrs to 10 hrs (low) or 4-1/2 to 5 hours (high)

White Bean and Cumin Chili

Directions

  1. In a 3-1/2- or 4-quart slow cooker combine onion, garlic, tomatoes, beer, chipotle pepper, cumin seeds, sugar, and salt. Stir in beans and squash.
  2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Meanwhile, in a small bowl combine sour cream, lime juice, and chives; cover and chill until ready to serve.
  3. To serve, ladle chili into bowls. Top with sour cream mixture. If desired, garnish with lime wedges.
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Nutrition Facts (White Bean and Cumin Chili)

  • Per serving:
  • 365 kcal cal.,
  • 15 g fat
  • (5 g sat. fat,
  • 13 mg chol.,
  • 995 mg sodium,
  • 52 g carb.,
  • 13 g fiber,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

9 Ratings
1200 Days Ago
I would think that the cooking oil is to saute the onion and garlic in before you add them to the slow-cooker, that what I did =^..^=
1236 Days Ago
Am getting ready to make this chili, but noticed the oil called for is not mentioned in the instructions. Should I just put it in?

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