Squash and Black Bean Stew With Tomatoes and Green

Name: Squash and Black Bean Stew With Tomatoes and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 28-ounce can diced tomatoes in juice; 2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces; 4 ounces green beans, trimmed, cut into 1-inch pieces; 1 15- to 16-ounce can black beans, rinsed, drained; 1 tablespoon minced seeded jalapeno chili; 1/2 cup chopped fresh cilantro

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
4 ounces green beans, trimmed, cut into 1-inch pieces
1 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeno chili
1/2 cup chopped fresh cilantro

1
Heat oil in heavy large pot over medium heat.
2
Add onion and saute until tender and golden, about 7 minutes.
3
Add garlic, chili powder and cumin and stir 1 minute.
4
Add tomatoes with juices; bring to boil.
5
Stir in squash and green beans.
6
Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes.
7
Stir in black beans and jalapeno.
8
Cover and simmer until vegetables are tender, about 5 minutes longer.
9
Stir in cilantro.
10
Season with salt and pepper.

1804

kcal

Calories

188

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, 2 garlic cloves, minced, 1 tablespoon chili powder, and more.

Yes, Squash and Black Bean Stew With Tomatoes and Green Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash and Black Bean Stew With Tomatoes and Green Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions