Mexican Black Bean and Butternut Squash Stew

This is a great stew for a cold, rainy day like we are having today! It is high in fiber, low in fat, and the beans are a great source of iron and protein. Serve it with some tortilla chips or crusty bread and grated cheese if you want. If you use vegetable broth instead of the chicken broth and use mock cheese, this is a great vegan alternative. This recipe serves four people and can easily be doubled.

Ingredients:

2 tbsp olive oil
1/2 a Vidalia onion, finely chopped 
1 medium sized orange or yellow sweet bell pepper, seeded and chopped
1/2 of a small butternut squash, peeled and chopped into bite sized pieces
1 large carrot, peeled and cut into bite sized pieces
2 cloves garlic, peeled and finely chopped
1 cup hot salsa
1 tbsp very hot pepper sauce (optional)
4 large fresh basil leaves, torn into small pieces
2 tbsp dried parsley
1/2 tsp cumin powder
1 can (28 oz) diced tomatoes
1 cup low sodium, low fat chicken or vegetable broth
1 cup water
1 can (16 oz) black beans
1/2 cup of fresh, frozen or canned corn
salt and freshly ground pepper to taste


Directions:

1. In a medium sized, heavy bottomed sauce pan, heat olive oil over medium heat. Add onion and peppers and saute and soft, about 5 minutes. Add in butternut squash, carrot and garlic and basil & saute for another 2 minutes.

2. Stir in salsa, hot sauce, parsley, cumin, tomatoes, broth and water. Cook over medium low, stirring occasionally, until vegetables are soft, about 30 minutes. Add in the corn and beans, season with salt and pepper to taste, stir and cook for another few minutes. Ladle into soup bowls and grate cheese over top if using. Serve with tortilla chips or crusty bread.