White Bean And Toasted Cumin Chili



  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.