Hearty Butternut Squash Black Bean Corn Stew
This is a beautiful stew. It is packed full of fresh flavors like coriander and red pepper and bold spices like cumin and chili. Plus, it is so hearty and filling. So good!
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional)
- 4 cups butternut squash, cut into cubes
- 2 cups cooked black beans
- 1 cup corn kernels
- 3 cups water
- 1 vegetable stock cube
- salt and pepper to taste
- fresh coriander (cilantro)
Heat the olive oil in a big pot and add the onion, celery, carrot and pepper and cook for 2-3 minutes.
Add the garlic and all of the spices.
Add the butternut squash, black beans and corn.
Add the water and bring to a boil.
Add the vegetable stock cube and bring the mixture down to a simmer.
Cook for 35 minutes until the mixture becomes thick like a stew.
Garnish with fresh coriander (cilantro) and a squeeze of lime (optional).
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