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Legume and Squash Stew

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 416kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, cut in 1/2-inch dice
  • 1 greeen bell pepper, cut into 1/2-inch dice
  • 1 red bell pepper, cut into 1/2-inch dice
  • 3 cups butternut squash, cut in 1/2-inch dice
  • 1 1/2 cups chopped beet top, Swiss chard, or spinach
  • 12 cloves garlic, chopped
  • 2 low-sodium vegetable bouillon cubes
  • 1 tablespoon finely chopped chipotle chile
  • 1/2 teaspoon smoked paprika optional
  • 2 1/2 cups frozen and thawed corn kernels
  • 2 cups boiling water
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • chopped fresh cilantro and lime wedges, for garnish

Instructions

  • Place oil in a large pot over medium-high heat and add onion. Stir constantly for about 2 minutes, until beginning to soften. Add bell peppers, stirring for about 2 minutes. Add squash, greens, and garlic, and stir for 2 minutes. Add bouillon cubes, chopped chipotle, paprika (if using), corn, and 2 cups boiling water, stirring well.
  • Bring mixture to a boil, and reduce heat to maintain a simmer. Cook until vegetables are tender, 15–20 minutes.
  • Increase heat to high and gently stir in beans until warmed through. Season to taste, and garnish with fresh cilantro and lime wedges.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 416 cal, 11g fat, (6g mono, 2g poly, 2g sat), 0mg chol, 18g protein, 69g carb, 19g fiber, 177mg sodium

Nutrition

Calories: 416kcal | Carbohydrates: 69g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 177mg | Fiber: 19g