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White Bean And Toasted Cumin Chili

Ingredients

• 2 14.5-ounce cans tomatoes, undrained and cut up
• 1 12-ounce can beer or nonalcoholic beer
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 canned chipotle pepper in adobo sauce, chopped
• 1 tablespoon cumin seeds, toasted and crushed
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 19-ounce cans cannellini (white kidney) beans, rinsed and drained
• 1 1/2 cups peeled, seeded, and coarsely chopped Golden Nugget or acorn squash
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon snipped chives
• Whole chives (optional)
• Lime wedges (optional)

Directions

1. In a slow cooker stir together undrained tomatoes, beer, onion, garlic, chile pepper, cumin seeds, sugar, and salt.
2. Stir in beans and squash.
3. Cover and cook on low for 9 to 10 hours or on high for 4 1/2 to 5 hours.
4. In a bowl stir together sour cream, lime juice, and snipped chives.
5. Top each serving with sour cream mixture.
6. Garnish with whole chives and lime wedges.

Attribution