Pinto Bean Chili with Corn and Winter Squash

Name: Pinto Bean Chili with Corn and Winter Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 340 grams cups packages cubed butternut squash (about 5 1/2 cups); 128 grams chopped green chiles, undrained; 411 grams crushed tomatoes, undrained; 2 Tbsps chili powder; 237 milliliters frozen whole-kernel corn; 1 garlic clove, minced; 1 teaspoons ground cumin; 6 lime wedges; 1 Tbsp olive oil; 355 milliliters chopped onion; 710 milliliters cooked pinto beans; 177 milliliters ounces crumbled queso fresco (about; 355 milliliters chopped red bell pepper; 1 teaspoon salt; 355 milliliters water

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.

Instructions

Heat olive oil in a large nonstick skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender.

Ingredients you will need

Bell Pepper

Garlic

Onion

Add chili powder and cumin; cook 1 minute, stirring constantly.

Ingredients you will need

Chili Powder

Cumin

Place onion mixture in a 5-quart electric slow cooker.

Ingredients you will need

Onion

Equipment you will use

Slow 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.

Ingredients you will need

Butternut Squash

Vegetable

Chili Pepper

Sprinkle with cheese; serve with lime wedges.

Ingredients you will need

Lime Wedge

Cheese

Equipment

Frying Pan

Slow Cooker

Ingredients

Servings:

340grams

cups packages cubed butternut squash (about 5 1/2 cups)128grams

chopped green chiles, undrained 411grams

crushed tomatoes, undrained 2Tbsps

chili powder 237milliliters

frozen whole-kernel corn 1

garlic clove, minced 1teaspoons

ground cumin 6

lime wedges 1Tbsp

olive oil 355milliliters

chopped onion 710milliliters

cooked pinto beans 177milliliters

ounces crumbled queso fresco (about 355milliliters

chopped red bell pepper 1teaspoon

salt 355milliliters

water

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.