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White Bean and Cumin Chili

White Bean and Cumin Chili
Makes: 4 servings
Prep: 20 mins Cook: 9 hrs to 10 hrs(low) or 4.5-5 hours (high)
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  • user reviews (7)
White Bean and Cumin Chili
Ingredients
  • 1
    cup chopped onion (1 large)
  • 3
    cloves garlic, minced
  • 2
    tablespoons cooking oil
  • 2
    14 1/2 ounce can tomatoes, cut up
  • 1
    12 ounce can beer or nonalcoholic beer
  • 1
    chipotle chili pepper in adobo sauce, chopped
  • 1
    tablespoon cumin seed, toasted*
  • 1
    teaspoon sugar
  • 1/2
    teaspoon salt
  • 2
    19 ounce cans cannellini (white kidney) beans, rinsed and drained
  • 1 1/2
    cups coarsely chopped, seeded, and peeled Golden Nugget or acorn squash (about 12 ounces)
  • 1/2
    cup dairy sour cream
  • 2
    tablespoons lime juice
  • 1
    tablespoon snipped fresh chives
  • Lime wedges (optional)
Directions

1. In a 3-1/2 or 4-quart slow cooker, combine onion, garlic, undrained tomatoes, beer, chipotle pepper, cumin, 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, 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. Makes 4 servings.

From the Test Kitchen
  • Tip * To toast cumin seed, place seeds in a dry skillet over low heat. Cook about 8 minutes or until fragrant, stirring frequently. Remove from heat; allow to cool before grinding in a spice grinder or with a mortar and pestle.
Nutrition Facts (White Bean and Cumin Chili)
  • Servings Per Recipe 4,
  • Calories 365,
  • Protein (gm) 17,
  • Carbohydrate (gm) 52,
  • Fat, total (gm) 15,
  • Cholesterol (mg) 13,
  • Saturated fat (gm) 5,
  • Dietary Fiber, total (gm) 13,
  • Vitamin A (RE) 268,
  • Vitamin C (mg) 40,
  • Sodium (mg) 995,
  • Calcium (DV %) 151,
  • Iron (DV %) 6,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (7)
4731468097
woodwizard5 wrote:

I don't understand all the bad comments. I guess everyone is used to chili with beef, heavy beans and loaded with fat. In fact, this is a very good, healthy low cal recipe. Right amount of spice and great mix of flavors. Came out great in our crockpot. We used butter nut squash, and the final dish didnt have the slightest hint of beer or alchohol. Excellent! We have made this twice now and will definitely be making it again.

2/7/2011 09:22:42 PM Report Abuse
mlmcqueen24 wrote:

Awful...one taste and I threw it out...reeked of alcohol :(

1/21/2011 07:44:26 PM Report Abuse
lmd74 wrote:

If you add ground beef. You might like it. As well as trying it with butternut squash instead.

2/6/2010 05:40:06 PM Report Abuse
mfossand1 wrote:

I made this spicy dish last week and 3/5 people in my family liked it. It was quite spicy with just the one chipotle pepper in it. Also, the time of cooking is too long. I turned down the high setting after just two hours and let it cook on low for two more hours and it was like mush. Wouldn't make it again, as I wasn't crazy about the flavors.

1/12/2010 04:18:55 PM Report Abuse
c_letourneau wrote:

Reading the recipe, I didn't see the oil used anywhere except in the list of ingredients.

1/11/2010 03:21:47 PM Report Abuse
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