Cumin-White Bean Chili

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 1 hr

Cumin-White Bean Chili

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Directions

  1. In a 4-quart Dutch oven cook onion and garlic in hot oil until tender. Stir in undrained tomatoes, beer, chipotle pepper, cumin, sugar, and 1/2 teaspoon salt. Stir in beans. Bring to boiling, reduce heat. Stir in squash. Simmer, covered, 1 hour.
  2. Meanwhile, combine sour cream, lime juice, and snipped chives. To serve, ladle chili into bowls. Top with sour cream mixture. If desired, garnish with whole fresh chives and small lime wedges. Makes 4 servings.

From the Test Kitchen

*

To toast cumin seed, place seeds in a dry skillet over low heat. Cook, stirring often, 8 minutes or until fragrant. Remove from heat; allow to cool before grinding with a food mill or a mortar and pestle.

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Nutrition Facts (Cumin-White Bean Chili)

  • Per serving:
  • 365 kcal ,
  • 15 g fat
  • (5 g sat. fat ,
  • 13 mg chol. ,
  • 995 mg sodium ,
  • 52 g carb. ,
  • 13 g fiber ,
  • 17 g pro.
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