Name: Butternut Squash and Red Bean Stew
Prep time: 20 min
Total time: 40 min
Ingredients: 2 cups chopped onions; 1 cup chopped carrots; 1 cup chopped bell peppers, any color; 9 cloves garlic, minced; 1 bay leaf; 1 teaspoon ground caraway; 1½ lb. butternut squash, peeled and cut into 1-inch cubes (4 cups); 1½ cups chopped tomatoes; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; ¼ teaspoon crushed red pepper; 2 tablespoons oat flour; 2 15-oz. cans red kidney beans, rinsed and drained (3 cups); 2 tablespoons red wine vinegar; Sea salt, to taste; Freshly ground black pepper, to taste

Prep-time: 20 minutes / Ready In: 40 minutes
Makes 9 cups
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Smoky and sweet with a touch of heat, this hearty stew is the perfect recipe for a chilly night. Use two colors of bell peppers for a more festive look, and be sure to cut your squash into uniform cubes so everything cooks at the same rate. For a little more creaminess, add a dollop of vegan sour cream on top. Bon appétit!

By Darshana Thacker Wendel, Oct 4, 2021

Ingredients

2 cups chopped onions
1 cup chopped carrots
1 cup chopped bell peppers, any color
9 cloves garlic, minced
1 bay leaf
1 teaspoon ground caraway
1½ lb. butternut squash, peeled and cut into 1-inch cubes (4 cups)
1½ cups chopped tomatoes
1 teaspoon smoked paprika
1 teaspoon sweet paprika
¼ teaspoon crushed red pepper
2 tablespoons oat flour
2 15-oz. cans red kidney beans, rinsed and drained (3 cups)
2 tablespoons red wine vinegar
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

In a Dutch oven combine the first six ingredients (through caraway) and ¼ cup water. Cook over medium about 10 minutes or until vegetables soften, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add the next five ingredients (through crushed red pepper) and 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until squash is fork-tender.
In a small bowl whisk together oat flour and ¼ cup water; stir into stew. Stir in beans and vinegar. Cook 5 minutes more or until thickened. Season with salt and black pepper.

(14)

23 Comments

Comments (23)

(4.57 from 14 votes)

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Anonymous2 months ago

I used diced tomatoes with chilies and it was AMAZING!!!

ALISON JOY STURDY7 months ago

Really easy to make and delicious

Anna C.10 months ago

This was absolutely AMAZING! I didn’t properly plan this one, and didn’t realize until I was cubing the butternut squash that I didn’t have kidney beans! :\ Double check the cabinet-nada. Check both freezers-still nada! Black beans to the rescue! I took the advice of another rater and added corn and oregano. I also used the AC vinegar in place of the red wine, and I literally tripled both paprikas. The flavors were super delish! And for those raters who say that nine cloves of garlic is too much, I added at least five more PLUS powdered! (Hubby says my taste buds are burnt because I use so many different spices.)

I agree with the other raters that cornbread would accompany this quite well!
FOK, this one was a hit!!!

Lisa Cruz10 months ago

I absolutely loved the stew. I substituted apple cider vinegar for the red wine vinegar for an extra kick. It was perfect.

Beata11 months ago

This soup is amazing! I didn’t use caraway as I don’t care for its taste/flavor, and I didn’t use flour, and it’s still such a delish fall meal!

Mariecke Sando11 months ago

9 garlic cloves??? That’s overkill. Don’t know what the obsession with stinking garlic is. It ruins the dish!

Donna12 months ago

Didn’t have bell peppers handy so used poblano. Gave it more of a kick. Added a scoop of sour cream and heavy hand with the salt. Delish. Cornbread would have been nice but it’s not necessary.

Diana1 year ago

This recipe sounds great, except that I don’t think I would enjoy the caraway flavor. Any ideas for substitutions?

Amber Miller11 months ago

Leave it out that is what I do for all my recipes

Margo2 years ago

I used veg broth and added more veggies – chopped cauliflower, celery, zuccini – and since I read it lacked flavor I included oregano, thyme and cumin, just until is felt right. I also threw in some cellentani pasta for a ‘twist’. 😉 salt and pep to taste. Tossed in some spinach along with the pasta in the last 20 min. Very tasty. Family loved it.

Diane McLauchlan2 years ago

It was okay but not something I will make again. Both my husband and I found it lacking in flavor but the textures were good. The vinegar may be what threw it off for us.

Joy2 years ago

Made this stew tonight. Delish.
I braised the veggies before adding veggie broth (instead of 2 c water).
I never used BOTH paprika together; it “works”. I served with a cornbread-honey muffins. I’m glad this makes a lot. I’m happy to have left overs for tomorrow. ty

Haydee Simmons2 years ago

No garlic? This is too large for me. Any two servings recipes?

Wendy2 years ago

It says nine cloves?

Sandra2 years ago

Delicious. Really enjoyed it.

A De Simone2 years ago

As another reviewer stated, this recipe is pretty bland and lacking bold flavor. I added almond milk and some corn to the leftovers and it helped it a lot. I would make it again adding these adjustments.

Debbie Gabe2 years ago

Haven’t made it yet, but it looks really good. It’s like the Japanese dish using Kabocha squash and azuki beans.
Could you make your recipe in an instant pot pressure cooker? How would you adapt the recipe for IP? Thanks. Debbie from Hawaii.

Lorna2 years ago

I made this recipe and found it to be flat on taste…. it definitely needs more flavor through added spice or herbs. I loved the ingredients (which is why I chose it), but I will definitely figure out the best herbs to add to give it a little more “punch” of flavor.

Theresa2 years ago

This was delicious! I used a Crown Prince Squash instead of Butternut and it made for a really rich flavour. Next time I won’t add the flour because it was thick enough.

Jill2 years ago

I think this needs some kind of liquid to help the squash cook. The picture shows a juicer stew than mine. There is no way it will need to be thickened.

Shannon2 years ago

The recipe does say to add water as you go along, so there’s at least a couple of cups of water to cook the squash. Thinking of trying this tonight!

ed2 years ago

looks good but useless without calorie and macro information

John Wear9 months ago

Useless? Not for me!!!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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