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  • Prep-time: / Ready In:
  • Makes 9 cups

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!

Butternut Squash and Red Bean Stew in a white bowl on a wooden serving plate

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

  1. 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.
  2. 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.
  3. 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.

Comments (15)

(4.29 from 7 votes)
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Diana2 months ago
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This recipe sounds great, except that I don’t think I would enjoy the caraway flavor. Any ideas for substitutions?

Margo6 months ago
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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.

Margo6 months ago
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Oh, braise veggies in olive oil first.

Diane McLauchlan6 months ago
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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.

Joy8 months ago
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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 Simmons8 months ago
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No garlic? This is too large for me. Any two servings recipes?

Wendy8 months ago
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It says nine cloves?

Sandra9 months ago
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Delicious. Really enjoyed it.

A De Simone9 months ago
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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 Gabe9 months ago
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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.

Lorna10 months ago
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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.

Theresa10 months ago
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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.

Jill10 months ago
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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.

Shannon10 months ago
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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!

ed10 months ago
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looks good but useless without calorie and macro information

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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