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Black Bean Butternut Squash Stew in black bowl white background

Black Bean Butternut Squash Stew

Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting!
4.98 from 190 votes
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Course: Entrée, Lunch, Main Course
Cuisine: American
Keyword: Black Bean Butternut Squash Stew
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 200kcal

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion chopped
  • 1/2 medium red bell pepper diced
  • 3 cloves garlic minced
  • 2 green onions chopped
  • 2 cups butternut squash peeled, and cut into 1/2 inch cubes
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 teaspoon Italian seasoning
  • 2 sprigs thyme
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 vegan bouillon (I used Edward & Son’s Not-Chick’n Bouillon Cubes)
  • 1 cup tender collard greens or kale or spinach, chopped (optional)
  • 1/4 teaspoon Cayenne pepper
  • Pinch of allspice (optional)

Instructions

  • Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute
  • Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.
  • Stir in leafy greens and cook for about 4 minutes, delicious served with brown rice and avocado.

Nutrition

Calories: 200kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.03mg | Sodium: 315mg | Potassium: 498mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8624IU | Vitamin C: 42mg | Calcium: 87mg | Iron: 3mg