Vegan Winter Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Vegan Winter Vegetable Stew calories by ingredient
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Introduction

recipe from Whole Foods recipe from Whole Foods
Number of Servings: 12

Ingredients

    1 Tbs extra virgin olive oil
    2 onions, diced
    4 cloves fresh garlic, minced
    4 cup squash, peeled and cut into 1 inch cubes
    2 Tbs chili powder
    2 tsp ground cumin
    1 (16-oz.) can kidney beans, drained and rinsed
    1 (16-oz.) can garbanzo beans, drained and rinsed
    1 (32-oz.) vegetable broth
    1 (14.5-oz.) diced tomatoes with juice
    1 large bunch Swiss chard, stems removed and coarsely chopped
    Sea salt, to taste
    Fresh ground black pepper, to taste
    Crusty bread, for serving

Directions

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.

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