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Pinto Bean Chili with Corn and Winter Squash

***Requires Slow Cooker****
The spiciness of this light yet satisfying chili is complemented by the subtle sweetness of corn and winter squash. Queso fresco is a crumbly, slightly salty Mexican cheese that's available in many large supermarkets. If you can't find it, substitute crumbled feta or farmer cheese. For a heartier chili, add one cup thawed frozen meatless crumbles. For a vegan version, use shredded soy cheddar or mozzarella cheese.

(serving size: 1 ½ cups chili, 2 tablespoons cheese, and 1 lime wedge)
Cal 296; Fat 6.5g; Protein 15.1g; Carb 49.6g; Fiber 13.3g; Sodium 835

Yield: 6 servings

1
tablespoon olive oil
1 ½
cups chopped onion
1 ½
cups chopped red bell pepper
1
garlic clove, minced
2
tablespoons chili powder
½
teaspoon ground cumin
4
cups (½-inch) cubed peeled butternut squash (about 1 pound)
3
cups cooked pinto beans
1 ½
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
¾
cup (3 ounces) crumbled queso fresco
6
lime wedges

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.

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.