Spicy Butternut Squash & Black Bean Stew With Kale
Ingredients
2 tablespoons olive oil
3 large cloves garlic, coarsely chopped (about 2- ½ tsp.)
1 teaspoon kosher salt
4 cups butternut squash, cut into approx. ½"- ¾" pieces)
1 1/2 teaspoons ground chili powder (I used chipotle, of course!)
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire (I used Oxford Falls vegan)
3 cups vegetable broth
14 1/2 oz can diced tomatoes (with juice)
29 oz can (or 2 15.5 oz cans) black beans, drained& rinsed
Preparation
2
Add the onion, garlic, and salt.
3
Sauté until the onion begins to turn golden-colored, about 5-6 minutes.
4
Add the butternut squash, chili powder, cinnamon, cumin, and Worcestershire sauce.
5
Stir to combine.
6
Pour in the diced tomatoes with their juice, the black beans, and the vegetable broth.
7
8
Taste and adjust seasonings, if necessary.
9
Add the chopped kale to the pot and stir to combine completely. (If you prefer, you can substitute Swiss chard)
.
Yield:
1.0 servings
Added:
Sunday, November 14, 2010 - 9:47am
