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Black Bean Butternut Squash Stew

Hearty Black Bean Butternut Squash Stew
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This hearty Black Bean Butternut Squash Stew is packed with flavor and plant-based protein. It’s a comforting and nutritious meal perfect for chilly evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 1 red bell pepper, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup frozen corn
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro, avocado, sour cream or Greek yogurt

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
  2. Add the butternut squash, red bell pepper, chili powder, cumin, and smoked paprika to the pot. Cook, stirring occasionally, for 5 minutes.
  3. Pour in the vegetable broth, black beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is tender.
  4. Stir in the frozen corn and cook for 2 minutes more. Season with salt and pepper to taste.
  5. Serve hot, topped with chopped cilantro, avocado, sour cream or Greek yogurt, if desired.

Notes

For a spicier stew, add a pinch of cayenne pepper or a chopped jalapeño pepper along with the other spices.

Find it online: https://mommymademeals.com/black-bean-butternut-squash-stew/