Smoky Black Bean & Butternut Stew

There's nothing quite like a pot of this stew bubbling away on a chilly evening. Sweet, caramelized butternut squash melts into a thick, smoky broth built on cumin, smoked paprika, and a touch of chipotle heat, while creamy black beans add heft and plant-based protein. It all comes together in one pot with minimal fuss, making it an ideal weeknight dinner that still tastes like it simmered all day. This stew is entirely plant-based, relying on beans, vegetables, and aromatics for both flavor and nutrition rather than any dairy or meat. It's naturally rich in fiber, iron, and plant protein, and the finishing squeeze of lime along with fresh cilantro brightens up all that deep smoky flavor. Serve it over rice, with warm tortillas, or on its own topped with avocado for a cozy, satisfying vegan dinner. Leftovers keep beautifully in the fridge for days and the flavor only deepens, making this a great make-ahead option for meal prep. Freeze portions for an easy dinner on busy nights whenever you need something warm and comforting in a hurry.

Ingredients

• 2 tbspolive oil
• 1 largeyellow onion, diced
• 4 clovesgarlic, minced
• 1 wholered bell pepper, diced
• 4 cupsbutternut squash, peeled and cubed
• 2 tspground cumin
• 2 tspsmoked paprika
• 0.5 tspchipotle chili powder, adjust to taste
• 1 tspground coriander
• 1 can (14.5 oz)diced tomatoes
• 4 cupsvegetable broth
• 2 cans (15 oz each)black beans, drained and rinsed
• 1 tspsalt, plus more to taste
• 0.5 tspblack pepper
• 1 wholelime, juiced
• 0.25 cupfresh cilantro, chopped, for garnish
• 1 wholeavocado, sliced, for serving, optional

Method

1. Peel and cube the butternut squash, dice the onion and bell pepper, and mince the garlic.
2. Heat olive oil in a large Dutch oven over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. 5:00
3. Add the garlic and cook until fragrant, about 1 minute. 1:00
4. Stir in the cumin, smoked paprika, chipotle chili powder, and coriander, toasting for about 30 seconds until fragrant. 0:30
5. Add the butternut squash, diced tomatoes, and vegetable broth. Stir to combine, scraping up any bits from the bottom of the pot.
6. Bring to a boil, then reduce heat to low, cover, and simmer until the squash is fork-tender, about 20 minutes. 20:00
7. Stir in the black beans, salt, and black pepper. Simmer uncovered for another 10 minutes to thicken the stew, mashing some squash against the side of the pot for extra creaminess. 10:00
8. Remove from heat and stir in the lime juice. Taste and adjust salt and spices as needed.
9. Ladle the stew into bowls and garnish with fresh cilantro and sliced avocado, if desired. Serve hot.

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