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Ready In:
35 minutes
Serves: 4
Corn, beans and squash come together deliciously in this easy and colorful stew. Serve with warm flatbread for a quick weekday meal.
What you'll need
Large pan with lid
Ingredients
Serves 4
3 tablespoons Olive Oil
1 Onion finely diced
1 teaspoon Salt
1/2 Red Bell Pepper finely diced, divided
1/2 Jalapeño Pepper seeded and minced (optional)
6 cloves Garlic minced
1 1/2 teaspoons Smoked Paprika
1 teaspoon Ground Cumin
1 Butternut Squash small, cut into ½-inch cubes
2 cups Corn fresh or thawed if frozen
2 cups Pinto Beans drained and rinsed if canned
2 cups Vegetable Broth low-sodium
of Black Pepper to taste
1/2 cup Cilantro finely chopped
of Lime wedged
Directions
1.Heat olive oil in a skillet. Add the onion and sprinkle with salt. Cook, stirring, until nicely golden.
2.Add half the bell pepper, chile, garlic, paprika and cumin. Stir and cook for 2-3 minutes, or until fragrant.
3.Add beans, corn, squash and stock. Bring to a boil.
4.Lower heat, cover and simmer just until vegetables are tender, about 15 minutes. Remove the lid. Continue cooking for 5-10 minutes to cook off the liquid and caramelize the vegetables.
5.Season with black pepper. Sprinkle with cilantro and the remaining, uncooked bell pepper. Serve with corn tortillas or whole-wheat pita, along with lime wedges.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 355 | ||
| % Daily Value* | ||
| Total Fat 12.3 g | 16% | |
| Saturated Fat 2 g | 10% | |
| Sodium 762 mg | 33% | |
| Total Carbohydrate 54 g | 20% | |
| Dietary Fiber 10.9 g | 39% | |
| Protein 12.3 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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