ingredients
2 19 ounce cans cannellini beans (white kidney beans), rinsed and drained
2 14 1/2ounce cans no-salt-added diced tomatoes, undrained, cut up
1 1/2 cups peeled, seeded, and coarsely chopped butternut squash (about 12 ounces)
1 1/2 cups chopped onions
1 12 ounce can light beer
1 canned chipotle pepper in adobo sauce, finely chopped
1 tablespoon cumin seeds, toasted and ground*
3 cloves garlic, minced
1/2 teaspoon salt
1/3 cup light sour cream
2 tablespoons lime juice
1 tablespoon snipped fresh chives
directions
In a 3-1/2- or 4-quart slow cooker combine beans, tomatoes, squash, onions, beer, chipotle pepper, cumin, garlic, and salt.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
In a small bowl combine sour cream, lime juice, and chives. Spoon chili into bowls; top with sour cream mixture.
Tip
*Test Kitchen Tip:
To toast cumin seeds, place seeds in a dry skillet over medium heat. Cook for 2 to 3 minutes or until cumin becomes fragrant, shaking skillet occasionally. (Avoid overcooking cumin seeds, which can make them bitter.) Remove from heat; allow to cool. Grind with a mortar and pestle or in a blender.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 365, Fat, total (g) 15, chol. (mg) 13, sat. fat (g) 5, carb. (g) 52, fiber (g) 13, pro. (g) 17, vit. A (RE) 267.86, vit. C (mg) 39.56, sodium (mg) 995, calcium (mg) 151.45, iron (mg) 5.94, Percent Daily Values are based on a 2,000 calorie diet