Tex-Mex Bean & Butternut Squash Stew
Prep time: 30 minutes
Cook time: 10 minutes
1 can (15 oz.) Read Southwestern Bean Salad
1 tsp. ground cumin
¼-½ tsp. chipotle chili powder
1 clove garlic, chopped
2 cups cubed or chopped butternut squash, fresh or frozen (about ½-inch pieces)
1 can (14½ oz.) no-salt-added diced tomatoes
1½ cups low-sodium vegetable or chicken broth
1 tsp. lime zest, plus additional for garnish (optional)
chopped cilantro (optional)
¼ cup plain nonfat yogurt or sour cream
1 tsp. lime zest
1⁄8 tsp. chipotle chili powder
To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.
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 10 minutes, or until squash is tender and stew reaches desired thickness.
To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.
Serve topped with Chipotle-Lime Crema, cilantro and lime zest, if desired.
Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.