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Pinto Bean Chili with Corn and Winter Squash

Photo: Oxmoor House
Yield 6 servings (serving size: 1 1/2 cups chili, 2 tablespoons cheese, and 1 lime wedge)
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

Nutrition Information

  • calories 320
  • fat 5.9 g
  • satfat 2.1 g
  • monofat 2.6 g
  • polyfat 0.7 g
  • protein 15.3 g
  • carbohydrate 55.7 g
  • fiber 13.6 g
  • cholesterol 10 mg
  • iron 4 mg
  • sodium 650 mg
  • calcium 224 mg

How to Make It

  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.

Cook's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012