White Chili with Black Beans

Name: White Chili with Black Beans
Prep time: 20 min
Total time: 6 h 20 min
Yield: 8
Ingredients: 2 tsp. vegetable oil; 1 medium onion; 2 clove garlic; 1 tsp. chili powder; salt; 1 package peeled butternut squash chunks; 1 can lower-sodium black beans; 2 c. dried lentils; 5 c. lower-sodium chicken or vegetable broth; 1 jar salsa verde; 1 can chopped green chiles; shredded Cheddar cheese; Lime wedges

Published: Jan 26, 2013

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Kate Mathis

Yields:

Prep Time:

20 mins

Total Time:

6 hrs 20 mins

Cal/Serv:

285

Perfect for a cold winter day, this vegetarian slow cooker recipe will please everyone.

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Ingredients

2 tsp.
vegetable oil
1
medium onion
2
clove garlic
1 tsp.
chili powder
salt
1
package peeled butternut squash chunks
1
can lower-sodium black beans
2 cups
dried lentils
5 cups
lower-sodium chicken or vegetable broth
1
jar salsa verde
1
can chopped green chiles
shredded Cheddar cheese
Lime wedges

Directions

1. Step 1In 12-inch skillet, heat 2 teaspoon vegetable oil on medium. Add onion, garlic, chili powder, and 1/4 teaspoon salt. Cook 1 to 3 minutes or until slightly softened, stirring frequently. Transfer to 6- to 7-quart slow cooker bowl.
2. Step 2To slow cooker bowl, add butternut squash, black beans, lentils, broth, salsa verde, and chopped green chiles.
3. Step 3Cover and cook 6 hours on high or 9 to 10 hours on low, or until lentils are tender.
4. Step 4Serve with shredded Cheddar cheese and lime wedges, if desired.