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

No instructions listed.