Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 2

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.

Robin Robertson
Recipe by Cooking Light October 2004

Gallery

Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

320 calories; fat 5.9g; saturated fat 2.1g; mono fat 2.6g; poly fat 0.7g; protein 15.3g; carbohydrates 55.7g; fiber 13.6g; cholesterol 10mg; iron 4mg; sodium 650mg; calcium 224mg.
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