Description
A nutritious and filling stew made with black beans and butternut squash.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté until soft.
- Add butternut squash, black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir occasionally until the squash is tender.
- Serve hot.
Notes
- This stew can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Add more spices to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Hearty Black Bean and Butternut Squash Stew