Pinto Bean Chili with Corn and Winter Squash

Pinto Bean Chili with Corn and Winter Squash
Photo by Oxmoor House

Ingredients

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

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

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