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White Bean and Cumin Chili

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
Ingredients
  • 1  cup  chopped onion (1 large)
  • 3  cloves garlic, minced
  • 2  tablespoons  cooking oil
  • 2 14 1/2 ounce can  tomatoes, undrained, cut up
  • 1 12  ounce can  beer or nonalcoholic beer
  • 1  chipotle chile pepper in adobo sauce, chopped
  • 1  tablespoon  cumin seeds, 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  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, 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.

Nutrition Facts (White Bean and Cumin Chili)
  • Servings Per Recipe 4,
  • cal. (kcal) 365,
  • Fat, total (g) 15,
  • chol. (mg) 13,
  • sat. fat (g) 5,
  • carb. (g) 52,
  • fiber (g) 13,
  • pro. (g) 17,
  • vit. A (RE) 268,
  • vit. C (mg) 40,
  • sodium (mg) 995,
  • calcium (mg) 151,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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