Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings
Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads
Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

Winter Squash Stew with Pinto Beans and Corn

Submitted by: Courtney
From Cooking Light

Another hearty, warming stew--it is easy to make too!

3 cups (3/4-inch) cubed peeled buttercup or butternut squash (about 1 1/4 pounds)
1 cup diced onion
2 1/2 cups water, divided
2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 dried New Mexican chile, seeded
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
1 cup frozen whole-kernel corn
1 (15-ounce) can pinto beans, rinsed and drained

Heat a large Dutch oven over medium-high heat. Add water/broth to saute, and the squash and onion, and sauté 5 minutes. Add 1 cup water and the next 4 ingredients (1 cup water through chile); cover and cook 5 minutes. Add 1 1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20 minutes. Add the corn and beans; cover and cook 15 minutes. Discard the chile.

back to fatfreevegan.com

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! Votes:1 Rating:

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy