Quick way to grow 20-Minute Black Bean & Squash Stew
This hearty black bean and squash stew is incredibly easy to make and comes together in just 20 minutes, making it a perfect healthy meal for busy weeknights.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups butternut squash cubed
- 15 oz black beans canned, rinsed and drained
- 14.5 oz diced tomatoes canned, undrained
- 2 cups vegetable broth
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro chopped for garnish
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat; add chopped onion and cook until softened, about 3-5 minutes.
- Stir in minced garlic, cubed butternut squash, chili powder, cumin, salt, and pepper; cook for 2-3 minutes, stirring occasionally.
- Add rinsed black beans, diced tomatoes (undrained), and vegetable broth; bring the mixture to a simmer.
- Reduce heat to low, cover, and cook for 10-12 minutes, or until the squash is tender.
- Taste and adjust seasonings as needed, then ladle into bowls and garnish with fresh cilantro before serving.
Notes
For extra heat, add a pinch of cayenne pepper with the other spices.