Bean & Squash Chili
Shopping list at a glance: dried pinto beans, onion, garlic, butternut squash, chipotle chilis in adobo, chicken broth, diced tomatoes, tomato paste, sour cream, brown rice
From your pantry at a glance: oil
Bean & Squash Chili
2016-02-06 16:01:14
Prep Time: 20m Cook Time: 10 hours LOW / 4-5 HIGH Servings: 4-6
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Ingredients
- 1 ½ cups / 8 oz dried Rancho Gordo San Franciscano / Pinto beans
- 2 cups /1 large onion, chopped
- 2 tsp / 2 large cloves garlic, minced
- 4 cups / 1 medium butternut squash peeled & cubed 1” pieces
- 1 Southwest Fiesta blend
- 2 chipotle chilis, canned in adobo, chopped
- 3 cups chicken broth
- 1 x 14.5 oz can diced tomatoes
- 2 tbsp tomato paste
- ½ tsp salt
- 4-6 cups cooked brown rice *optional
Instructions
- rinse the beans and discard any discolored ones
- put the beans into the slow cooker
- add the onion, garlic, butternut squash, Southwest Fiesta blend, chipotle chilis, chicken broth, diced tomatoes, tomato paste and salt to the beans.
- stir, cover, and cook on LOW for 10 hours or HIGH for 5 hours
Notes
- spoon over cooked brown rice topped with a dollop of sour cream
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