PINTO BEAN CHILI WITH CORN AND WINTER SQUASH RECIPE - (4/5)

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Pinto Bean Chili with Corn and Winter Squash Recipe - (4/5) image

Provided by Snoo

Number Of Ingredients 16

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
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

Steps:

  • 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.

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