Squash & black Bean Stew w/ tomatoes & green Beans

Name: Squash & black Bean Stew w/ tomatoes & green Beans Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 large onion chopped; 2 garlic cloves minced; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 28-ounce can diced tomatoes in juice; 2 pounds Kabocha or butternut squash halved seeded peeled cut into 1-inch pieces; 4 ounces green beans trimmed cut into 1-inch pieces; 1 15- to 16-ounce can black beans rinsed drained; 1 tablespoon minced seeded jalape�o chili; 1/2 cup chopped fresh cilantro

Number of Servings: 6

Ingredients

1 tablespoon olive oil1 large onion, chopped2 garlic cloves, minced1 tablespoon chili powder1 1/2 teaspoons ground cumin1 28-ounce can diced tomatoes in juice2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces4 ounces green beans, trimmed, cut into 1-inch pieces1 15- to 16-ounce can black beans, rinsed, drained1 tablespoon minced seeded jalape�o chili1/2 cup chopped fresh cilantro

Directions

Heat oil in heavy large pot over medium heat. Add onion and saut� until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalape�o. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user AIREDALEMOM.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 173.8
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 295.2 mg
Total Carbs: 32.5 g
Dietary Fiber: 7.8 g
Protein: 7.5 g

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