Go Back
A bowl of rich black bean and squash stew with vibrant spices

Quick way to grow 20-Minute Black Bean & Squash Stew

This delicious and healthy black bean and squash stew comes together in just 20 minutes, making it a perfect meal for a busy weeknight. It's packed with flavor and nutrients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups diced butternut squash
  • 15 ounces canned black beans rinsed and drained
  • 2 cups vegetable broth
  • 10 ounces diced tomatoes with green chilies undrained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
Optional Toppings
  • fresh cilantro chopped
  • avocado diced
  • sour cream or Greek yogurt
  • tortilla chips crushed

Equipment

  • Large Pot

Method
 

Preparation
  1. Combine diced butternut squash, rinsed black beans, vegetable broth, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper in a large pot.
Cooking
  1. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the squash is tender.
Serving
  1. Ladle the stew into bowls and top with your favorite optional toppings such as fresh cilantro, diced avocado, sour cream or Greek yogurt, and crushed tortilla chips.

Notes

For a spicier stew, add a pinch of cayenne pepper or an extra dash of chili powder. This stew can be made ahead of time and reheats well. Store in an airtight container in the refrigerator for up to 3-4 days.