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Spicy Butternut Squash & Black Bean Stew With Kale
Rj Flamingo
18 minutes
6 servings
IntermediateTotal Steps
10
Ingredients
14
Tools Needed
6
Ingredients
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 3 large cloves garlic, coarsely chopped
- 1 teaspoon kosher salt
- 4 cups butternut squash, cut into approx. ½"- ¾" pieces
- 1 1/2 teaspoons ground chili powder (chipotle)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce (vegan)
- 3 cups vegetable broth
- 14.5 oz can diced tomatoes (with juice)
- 29 oz can black beans, drained & rinsed
- 1 small bunch kale, chopped
Instructions
1
Step 1
Heat the olive oil in a 6-quart pot over medium-high heat.
2
Step 2
Add the onion, garlic, and kosher salt.
3
Step 3
5-6 minutes
Sauté until the onion begins to turn golden-colored.
4
Step 4
Add the butternut squash, chili powder, cinnamon, cumin, and Worcestershire sauce.
5
Step 5
Stir to combine.
6
Step 6
Pour in the diced tomatoes with their juice, the black beans, and the vegetable broth.
7
Step 7
10-15 minutes
Stir thoroughly and bring to a boil. When the stew begins to boil, reduce the heat and simmer, uncovered, until the squash becomes tender.
8
Step 8
Taste and adjust seasonings, if necessary.
9
Step 9
Add the chopped kale to the pot and stir to combine completely. (Swiss chard can be substituted for kale if preferred).
10
Step 10
3-4 minutes
Allow to simmer for an additional till the kale wilts but retains a bright green color.
Tools & Equipment
6-quart pot
stove
stirring spoon
tasting spoon
measuring cups
measuring spoons