Squash and Black Bean Stew

By barbyrabaker

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 28-ounce can diced tomatoes in juice
• 2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
• 4 ounces green beans, trimmed, cut into 1-inch pieces
• 1 15 ounce can black beans, rinsed, drained
• 1 tablespoon minced seeded jalapeno chili
• 1/2 cup chopped fresh cilantro

Preparation

Step 1

Heat oil in heavy large pot over medium heat. Add onion and saute until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juice, bring to boil. Stir in squash and green beans.
Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeno.
Cover an simmer until vegetables are tender, about 5 minutes longer.
Stir in cilantro, season with salt and pepper.