Pinto Bean Chili with Corn and Winter Squash

• 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
• 2 cups (12-ounce) packages cubed butternut squash (about 5 1/2 cups)
• 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 ounces crumbled queso fresco (about 3/4 cup)
• 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.

Serves 6 (1.5 c. chili, 2 T. cheese); 320 calories.

VERDICT:  Not spectacular, but not bad.  We didn't make it in the slow cooker, as ours is too small.  After adding the squash and remaining ingredients, we just cooked it on the stove for about 35 minutes instead.  We also liked it better with cheddar and sour cream than with the feta we substituted for queso fresco.  Keep.