Description
A comforting and nutritious stew made with tender butternut squash, wholesome black beans, and a blend of spices for a delightful flavor experience.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced (optional)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups cubed butternut squash (or sweet potato), peeled
- Salt and black pepper to taste
- Fresh thyme sprigs, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion along with the red and green bell pepper (if using). Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are very soft and starting to caramelize.
- Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for another minute, stirring constantly, until the spices become fragrant.
- Pour in the undrained diced tomatoes and vegetable broth. Stir in the cubed butternut squash. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 15-20 minutes, or until the squash is almost tender.
- Stir in the rinsed black beans. Cook for an additional 5-10 minutes, uncovered, until the squash is very tender and the beans are heated through. Season with salt and black pepper.
- Remove 2 cups of the stew from the pot and transfer to a blender. Blend until smooth and creamy. Pour the blended mixture back into the pot and stir well. Adjust seasoning if necessary. Ladle into bowls and garnish with fresh thyme sprigs.
Notes
For a creamier texture, don’t skip the blending step. Use fresh vegetables and high-quality broth for the best flavor. This stew is versatile; feel free to add leftover vegetables or adjust seasonings to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg