FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Pinto Bean Chili With Corn And Winter Squash

37 faves
More from this source
Cooking Light
Related tags
sides gluten free nut free vegetarian dinner american


Add a comment


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

4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)

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, undrained

3/4 cup (3 ounces) crumbled queso fresco

6 lime wedges

You might also like

Kick-Butt Chili
Cristina Ferrare
Kitchen Sink Chili
Spoon Fork Bacon
Kathy's Spicy Roasted Veggie Vegan Sausage Chili
Healthy Happy Life
Chili-Topped Potatoes
Southern Living
Simple Chili
Lauren's Latest
Super-Easy Slow Cooker Three-Bean Chili
Weight Watchers
Gluten Free Chicken And Corn Chili
Chicken, Sausage & Corn Chili
Campbell's Kitchen
Bbq Chili Cornbread Casserole
Chili- Cornbread Pie