Butternut Squash and Black Bean Stew
- 2 Tbsp olive oil
- 1 onion diced
- ½ fennel bulb cored and diced
- 2 carrots peeled and diced
- 1 jalapeño seeded and minced*
- 4 cloves garlic minced
- 1 small butternut squash peeled, seeded and cut into about 1 1/2 inch chunks
- Kosher salt and black pepper to taste
- 1 Tbsp chili powder
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1 14.5 oz can of fire roasted diced tomatoes
- 1 cup chicken stock or veggie
- 1 14.5 oz can of black beans drained and rinsed
- ½ cup chopped fresh cilantro plus more for serving
- Steamed white rice for serving
- Queso fresco for serving
- Pickled jalapeños for serving
- Heat oil in a pot over medium heat. Add in onions, fennel, carrots, jalapeños, and garlic. Sweat until onions are almost translucent, about 5 minutes.
- Stir in squash. Season to taste with salt and pepper. Add in chili powder, coriander, and paprika.
- Toss to coat the veggies in the spices.
- Add in tomatoes, stock, and beans. Bring to a simmer, and reduce heat to low. Cook, covered, for 15 minutes.
- Remove lid, and continue to cook, until squash is tender, about another 15-20 minutes.
- Season with more salt and pepper if needed.
- Stir in chopped cilantro.
- Serve over white rice, garnished with crumbled queso fresco, pickled jalapeños, and more cilantro, if desired
* Keep the seeds in the jalapeño, if you want the stew to be spicy!
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