Pinto Bean Chili with Corn and Winter Squash

Photo: Oxmoor House
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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

Robin Robertson,

October 2004