Vegan Winter Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Tbs extra virgin olive oil2 onions, diced4 cloves fresh garlic, minced4 cup squash, peeled and cut into 1 inch cubes2 Tbs chili powder2 tsp ground cumin1 (16-oz.) can kidney beans, drained and rinsed1 (16-oz.) can garbanzo beans, drained and rinsed1 (32-oz.) vegetable broth1 (14.5-oz.) diced tomatoes with juice1 large bunch Swiss chard, stems removed and coarsely choppedSea salt, to tasteFresh ground black pepper, to tasteCrusty bread, for serving
In large, heavy bottomed casserole (Dutch oven) heat olive oil over medium-high heat. Add onions and cook until translucent, 5 min. Add garlic, cook for 3 to 4 minutes, add squash. Stir to coat with oil. Add chili powder, cumin, beans, broth and tomatoes; until squash is tender, about 15 minutes. Stir in Swiss chard. Simmer until Swiss chard is tender but bright green. Season to taste with salt and pepper.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MCDIVINE1.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MCDIVINE1.
Nutritional Info Amount Per Serving
- Calories: 153.1
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 737.8 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 8.4 g
- Protein: 6.5 g
Member Reviews