Our slow cooker squash and white bean chili gets extra flavor via beer, cumin, and a chipotle in adobo sauce. Top each serving of this homemade chili recipe with a scoop off chive sour cream for a cool finish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • To serve, ladle chili into bowls. Top with sour cream mixture. If desired, garnish with lime wedges.

Nutrition Facts

365 calories; 15 g total fat; 5 g saturated fat; 13 mg cholesterol; 995 mg sodium. 52 g carbohydrates; 13 g fiber; 17 g protein; 268 RE vitamin a; 40 mg vitamin c; 151 mg calcium; 6 mg iron;

Reviews (2)

6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
01/07/2014
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?
Rating: Unrated
02/12/2014
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 =^..^=