Pinto Bean Chili with Corn and Winter Squash

Ingredients

• 4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
• 2 tablespoons chili powder
• 1 garlic clove, minced
• 1 ½ cups chopped red bell pepper
• 1 ½ cups chopped onion
• 1 tablespoon olive oil
• 6 lime wedges
• + 8 more ingredients
• • ¾ cup (3 ounces) crumbled queso fresco
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 1 (14.5-ounce) can crushed tomatoes, undrained
  • 1 teaspoon salt
  • 1 cup frozen whole-kernel corn
  • 1 ½ cups water
  • 3 cups cooked pinto beans
  • ½ teaspoon ground cumin

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 ingredi...

View full recipe at My Recipes