Description
A cozy stew combining sweet butternut squash, creamy black beans, and bright tomatoes, seasoned with cumin and chili powder.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 medium butternut squash, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish
Instructions
- Prep all vegetables: peel and dice the butternut squash, dice the onion and bell pepper, and mince the garlic. Drain and rinse the black beans. Open the diced tomatoes and measure the spices.
- Add 1–2 tablespoons olive oil to a large pot over medium heat. Sauté diced onion, minced garlic, and diced bell pepper for about 5 minutes.
- Add the diced butternut squash and cook for another 5 minutes, stirring occasionally.
- Stir in the black beans, diced tomatoes (with juices), vegetable broth, ground cumin, chili powder, salt, and pepper. Bring to a boil, reduce heat, and simmer for 25–30 minutes until squash is tender.
- Adjust seasoning as needed and serve hot, garnished with fresh cilantro.
Notes
For a thicker stew, mash a few beans while simmering; add a splash of broth for a thinner consistency.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg