Vegan Winter Squash Stew

Vegan Winter Squash Stew

Ingredients:

3 cups (about 1 ¼ lbs) butternut squash, peeled and cubed
1 large onion, diced
2 ½ cups water
2 tsp paprika
¼ tsp ground coriander
1 ½ tsp ground cumin
¼ tsp salt
1 tbsp minced chipotle in adobo
1 (14.5oz) can diced tomatoes, undrained
2 tbsp tomato paste
2 cups frozen whole-kernel corn
2 (15 oz) cans pinto beans, rinsed and drained

Instructions:

Heat a large, oiled Dutch oven or other heavy pan, and add squash cubes and onion. Sauté for about 5 minutes, then add 1 cup water and paprika, cumin, coriander and chipotle. Cover and cook for a further 5 minutes.

Add the remaining 1 ½ cups of water, salt, tomatoes and tomato paste and simmer covered for about 20 minutes.

Add the whole-kernel corn and beans, cover and cook for a further 15 minutes.

Delicious served with crusty bread.