Black Bean Stew with Butternut Squash

Black Bean Stew with Butternut Squash

  • Prep: 20 min
  • Cook Time: 45 min
  • Total: 1 hr 5 min
  • Serving: 4 Servings

A rich and comforting stew that will warm your heart and tummy, serve this dish with fresh country bread.


  • 1-1/2 tablespoons olive oil
  • 1 pound lean stew meat
  • 1-1/2 large onion, chopped
  • 8 cloves of garlic, minced
  • 2-1/2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 2 14.5-ounce cans fire-roasted tomatoes
  • 2 cans black beans, drained and rinsed
  • 1-2 chipotle chiles from canned chipotle chiles in adobo, minced
  • 2 teaspoons dried oregano (preferable Mexican)
  • Sea salt to taste
  • 1 2-1/4-pound butternut squash, peeled, seeded and cut into 1/2-inch
  • cubes (about 3 cups)
  • 1/2 cup pearl barley
  • sour cream
  • pepper jack cheese, grated
  • diced onion
  • chopped fresh cilantro
  • pickled jalapeño rings


  1. Put the oil into a large pot and place over medium-high heat.
  2. Add the beef and the onions to the pot and cook until the meat has browned; about 8 minutes.
  3. Add the garlic and cook for 1 minute, before stirring in the chili powder and coriander and cooking for an additional minute.
  4. Add the tomatoes, beans, chipotles, and oregano and enough water to cover the mixture by 1 inch and then bring to a boil, stirring to combine.
  5. Once the mixture begins to boil, reduce the heat to medium-low and simmer for 45 minutes.
  6. Ladle into bowls and top with a dollop of sour cream, shredded cheese, diced onion, cilantro and jalapeno rings.


Comments on "Black Bean Stew with Butternut Squash"