Pinto Bean Chili with Corn and Winter Squash
Requires Slow Cooker
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.
serving size: 1 1/2 cups chili, 2 tablespoons cheese, and 1 lime wedge
- 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
- 4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
- 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
- 3/4 cup (3 ounces) crumbled queso fresco
- 6 lime wedges
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.
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.