White Bean and Cumin Chili
- 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.
- 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.
- To serve, ladle chili into bowls. Top with sour cream mixture. If desired, garnish with lime wedges.
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
Nannette 1284 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 =^..^=
Pam Ripling 1320 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?