Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

*

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.

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