Bean, Corn, and Squash Stew
1 quart chicken or vegetable broth
One 1 1/2- pound butternut squash, peeled, seeded, cut into cubes
4 cups corn
1 15-oz can kidney beans, drained
1/2 cup chopped fresh basil or 2 teaspoons dried
2 tablespoons coconut or olive oil
1 large onion, coarsely chopped
2 bell peppers (1 green and 1 red), chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons paprika
salt and freshly ground black pepper, to taste
optional garnishes: lime wedges and hot sauce
- In a large pot, heat the oil over medium heat. Add onions, peppers, and spices and cook for about 8 minutes. Add the broth and squash and bring to a boil. Reduce heat and simmer for 15 minutes or until the squash is tender.
- Stir in the corn, beans, salt and pepper and cook for another 5 minutes until heated through. Ladle into bowls and garnish with remaining basil, lime wedges, and serve with hot sauce.