Description
A hearty, nutritious stew combining sweet butternut squash with protein-rich black beans in a flavorful, warming broth with aromatic spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 2 cups)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 pounds butternut squash, peeled and cubed (about 6 cups)
- 2 cans (15 oz each) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- 1. Heat olive oil in a large Dutch oven over medium heat.
- 2. Add onion and cook 5-6 minutes until translucent.
- 3. Add garlic and cook 30 seconds until fragrant.
- 4. Add bell pepper and celery, cook 4-5 minutes until softened.
- 5. Stir in tomato paste and cook 1 minute.
- 6. Add all spices and cook 30-45 seconds until fragrant.
- 7. Pour in vegetable broth, scraping up any browned bits.
- 8. Add butternut squash, diced tomatoes, and bay leaves.
- 9. Bring to boil, then reduce heat and simmer 20-25 minutes until squash is tender.
- 10. Add black beans and simmer 10-12 minutes more.
- 11. Season with salt and pepper to taste.
- 12. Remove bay leaves and stir in lime juice.
- 13. Serve hot garnished with fresh cilantro.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Stew improves in flavor after overnight storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 295
- Sugar: 12g
- Sodium: 680mg
- Fat: 6g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 15g