Pinto Bean Chili with Corn and Winter Squash

Pinto Bean Chili with Corn and Winter Squash
The recipe Pinto Bean Chili with Corn and Winter Squash is ready in around 45 minutes and is definitely a spectacular gluten free and vegetarian option for lovers of American food. For $1.62 per serving, you get a main course that serves 6. One portion of this dish contains roughly 15g of protein, 8g of fat, and a total of 319 calories. A mixture of whole-kernel corn, chiles, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for The Super Bowl.


Heat olive oil in a large nonstick skillet over medium heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender.
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Bell PepperBell Pepper
Add chili powder and cumin; cook 1 minute, stirring constantly.
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Chili PowderChili Powder
Place onion mixture in a 5-quart electric slow cooker.
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Slow CookerSlow 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.
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Butternut SquashButternut Squash
Chili PepperChili Pepper
Sprinkle with cheese; serve with lime wedges.
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Lime WedgeLime Wedge

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Weinert Cavas de Weinert. It has 4.6 out of 5 stars and a bottle costs about 27 dollars.
Weinert Cavas de Weinert
Weinert Cavas de Weinert
"From select vineyards in Lujan de Cuyo, this blend of malbec, cabernet sauvignon and merlot is one of the brightest, clearest examples of Weinert's style..."-Wine & Spirits 93/100
Ready In45 m.
Health Score35