Pinto Bean Chili with Corn and Winter Squash |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The spiciness of this light yet satisfying chili is complemented by the subtle sweetness of corn and winter squash. Queso fresco is a crumbly, slightly salty Mexican cheese that's available in many large supermarkets. If you can't find it, substitute crumbled feta or farmer cheese. For a heartier chili, add one cup thawed frozen meatless crumbles. For a vegan version, use shredded soy cheddar or mozzarella cheese. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onion |
1 1/2 cups chopped red bell pepper |
1 garlic clove, minced |
2 tablespoons chili powder |
1/2 teaspoon ground cumin |
2 cups (12-ounce) packages cubed butternut squash (about 5 1/2 cups) |
3 cups cooked pinto beans |
1 1/2 cups water |
1 cup frozen whole-kernel corn |
1 teaspoon salt |
1 (14.5-ounce) can crushed tomatoes, undrained |
1 (4.5-ounce) can chopped green chiles, undrained |
3 ounces crumbled queso fresco (about 3/4 cup) |
6 lime wedges |
Directions:
1. Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.
2. Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.
|
|