White Bean and Cumin Chili

By LRay

BHG calls this a walk-away wonder. After combining the veggies adn spices, you can slip out of the kitchen for an hour while the ingredients simmer. Instead of chili powder, cumin seeds are used to add a tempting fragrant note to this meatless meal.

Toasting spices, such as cumin, brings out a deep, nutty flavor. You'll know the cumin is ready when your kitchen fills with its fragrant aroma.

Ingredients

• 1 cup chopped onion (1 large)
• 3 cloves garlic, minced
• 2 tablespoons cooking oil
• 2 14 1/2 ounce can tomatoes, undrained, cut up
• 1 12 ounce can beer or nonalcoholic beer
• 1 chipotle chile pepper in adobo sauce, chopped
• 1 tablespoon cumin seeds, toasted
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 19 ounce cans cannellini (white kidney) beans, rinsed and drained
• 1 1/2 cups coarsely chopped, seeded, and peeled Golden Nugget or acorn squash (about 12 ounces)
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon snipped fresh chives
• Lime wedges (optional)

Preparation

Step 1

Directions

1. 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.

2. 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.

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