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