Better Homes and Gardens White Bean and Cumin Chili

1 large onion, chopped
3 cloves garlic, minced (I used less)
2 Tbsp cooking oil
2 14oz cans tomatoes, cut up
1 12 oz can beer or n/a beer
1 chipotle pepper in adobo, chopped (I used more)
1 Tbsp cumin seed, toasted and ground *
1 tsp sugar
1/2 tsp salt
2 19 oz cans baby or regular cannellini beans, rinsed
and drained (I couldn't find 19oz cans, I just used
two normal sized cans of white navy beans)
1 1/2 cup butternut squash seeded, peeled and coarsely
chopped
1/2 cup dairy sour cream
2 Tbsp lime juice
Whole fresh Chives (optional, I used cilantro instead)
Small lime wedges (optional)

In a 4 quart Dutch oven cook onion and garlic in hot oil until onion is tender. 
Stir in the undrained tomatoes, beer, chipotle, cumin, sugar and salt.  Stir in 
the cannellini or white beans.  Bring to boil, reduce heat.  Stir in squash. 
Simmer, covered, for one hour.  BH says -  meanwhile, combine sour cream, lime 
juice and snipped chives.  To serve, ladle into bowls (duh?).  Top with dollop 
of the sour cream mixture.  Garnish with fresh chives and small lime wedges, if 
desired.  Makes four servings. (I just served and let everyone put in their own 
dollop of sour cream, lime and cilantro.) 

*Note:  to toast the cumin seed, place seeds in a dry skillet over low heat.  
Cook stirring often, about 8 minutes or until seeds become fragrant.  Avoid 
over- cooking which leads to bitterness.  Remove from heat; allow to cool before
grinding with food mill or a mortar and pestle.  (My guess is that this is THE 
step which makes a difference)