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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)

Ingredients

1 cup chopped onion (1 large)
3 cloves garlic, minced
2 tablespoons cooking oil
2 14 1/2ounce 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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