Tex-Mex Bean & Butternut Squash Stew

PREP TIME: 30 MINUTES | COOK TIME: 10 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 10 MINUTES

Ingredients

  • 1 can (15 ounces) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon chipotle chili powder
  • 1 clove garlic, minced
  • 2 cups cubed or chopped butternut squash, fresh or frozen (about 1/2 to 3/4-inch pieces) (See Note)
  • 1 can (14.5 ounces) no-salt-added diced tomatoes
  • 1-1/2 cups low-sodium vegetable or chicken broth
  • 1 teaspoon lime zest
  • Chopped cilantro (optional)
  • Lime zest (optional)

Chipotle-Lime Creama

  • 1/4 cup plain nonfat yogurt (traditional or Greek) or sour cream
  • 1 teaspoon lime zest
  • 1/8 teaspoon chipotle chili powder

Directions

Makes 4 (approx. 1-cup) servings.

1.    Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.

2.    Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer, uncovered, 10 minutes or until squash is tender and stew is thickened as desired.

3.    Meanwhile, for crema, in small bowl, stir together yogurt, lime zest and chili powder; set aside.

4.    Serve stew topped with Chipotle-Lime Crema. Sprinkle with cilantro and lime zest, if desired.


Notes: If using frozen butternut squash, add to stew during last 2 to 3 minutes of cooking to prevent overcooking.

Recipe can be doubled.

Orange zest can be used instead of lime zest, if desired.


Nutrition Information

Nutrition information per serving (1/4 of recipe): 190 calories; 7g protein; 32g carbohydrate; 4g fat; 545mg sodium; less than 1mg cholesterol; 8g dietary fiber; 12.21mg iron; 0.09mg thiamin; 8113.25IU vitamin A; 26.61mg vitamin C.

Posted on July 17, 2017 and filed under Main Dish, soup.