Chipotle Braised Butternut Squash Stew with Black Beans



Chipotle Braised Butternut Squash StewIngredients

  • 1 tbs. canola oil
  • 1 large onion, diced
  • 1 large poblano pepper, diced
  • 3 garlic cloves
  • 3 chipotle chiles in adobo, minced
  • 1 15 oz can black beans, rinsed and drained 
  • 1 15 oz can fire-roasted diced tomatoes
  • 1 cup frozen corn kernels
  • 1 15 oz can fat free, reduced sodium chicken broth
  • 1 lb. butternut squash, diced
  • ¼ cup cilantro, chopped
  • 1 lime


Heat a deep sauté pan over medium heat, then add oil. Sauté onions for 2-3 minutes, then add poblano pepper and sauté for another 5 minutes until onions become translucent. Add the chipotle peppers, garlic and black beans, and sauté for another 5 minutes stirring frequently. Add tomatoes, corn and broth, and bring to a simmer, add the butternut squash and simmer for 20-25 minutes or until the squash is tender. Add cilantro and lime juice just before serving.  

Serve over quinoa and garnish with Greek Yogurt.

This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.