Description
A delightful stew featuring black beans and butternut squash, perfect for a cozy meal. Rich in flavor and nutrients, it’s suitable for families or gatherings.
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 over medium heat. Add onion, red bell pepper, and optional green bell pepper. Cook for 8-10 minutes until soft and caramelized.
- Stir in minced garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Add undrained diced tomatoes and vegetable broth. Mix in butternut squash. Bring to a simmer, cover, and cook for 15-20 minutes until squash is almost tender.
- Stir in black beans and cook uncovered for another 5-10 minutes until squash is very tender.
- For creaminess, blend 1-2 cups of the stew until smooth and return to the pot. Adjust seasoning as needed.
- Ladle into bowls and garnish with fresh thyme.
Notes
Substitute butternut squash with sweet or acorn squash for different flavors. Garnish with fresh herbs or a dollop of yogurt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan/Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg