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.

Our recipes 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.