Pinto Bean Chili with Corn and Winter Squash

 
Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped red bell pepper
• 1 garlic clove, minced
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 2 cups (12-ounce) packages cubed butternut squash (about 5 1/2 cups)
• 3 cups cooked pinto beans
• 1 1/2 cups water
• 1 cup frozen whole-kernel corn
• 1 teaspoon salt
• 1 (14.5-ounce) can crushed tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles, undraine
• 3 ounces crumbled queso fresco (about 3/4 cup)
• 6 lime wedges

Preparation

1. 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.
2. Place onion mixture in a 5-quart electric 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. Sprinkle with cheese; serve with lime wedges. 

Photo and recipe from myrecipes.com

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