Bean & Squash Chili

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 ricesouthwestF

 

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Bean & Squash Chili
Prep Time: 20m Cook Time: 10 hours LOW / 4-5 HIGH Servings: 4-6
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Ingredients
  1. 1 ½ cups / 8 oz dried Rancho Gordo San Franciscano / Pinto beans
  2. 2 cups /1 large onion, chopped
  3. 2 tsp / 2 large cloves garlic, minced
  4. 4 cups / 1 medium butternut squash peeled & cubed 1” pieces
  5. 1 Southwest Fiesta blend
  6. 2 chipotle chilis, canned in adobo, chopped
  7. 3 cups chicken broth
  8. 1 x 14.5 oz can diced tomatoes
  9. 2 tbsp tomato paste
  10. ½ tsp salt
  11. 4-6 cups cooked brown rice *optional
Instructions
  1. rinse the beans and discard any discolored ones
  2. put the beans into the slow cooker
  3. add the onion, garlic, butternut squash, Southwest Fiesta blend, chipotle chilis, chicken broth, diced tomatoes, tomato paste and salt to the beans.
  4. stir, cover, and cook on LOW for 10 hours or HIGH for 5 hours
Notes
  1. spoon over cooked brown rice topped with a dollop of sour cream
the zen of slow cooking http://www.blog.thezenofslowcooking.com/