Name: Hearty Black Bean Squash Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1 (14.5 ounce) can diced tomatoes, undrained; 4 cups vegetable broth; 1 (15 ounce) can black beans, rinsed and drained; 2 cups cubed butternut squash (or sweet potato), peeled; Salt and black pepper to taste; Fresh thyme sprigs, for garnish

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SPREAD LOVE

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Hearty Black Bean Squash Stew is the kind of dinner that feels like it took effort but actually did most of its work while you scrolled your phone. It is cozy, colorful, and so forgiving you could probably chat and stir at the same time. Ready to make something that warms your soul and feeds leftovers like a champ?

Why This Recipe is Awesome

Okay, listen. This stew is basically the culinary equivalent of a reliable friend. It is:

Filling without being heavy.
Packed with plant protein and fiber so you will not be hungry in ten minutes.
Ridiculously easy to improvise if your pantry is acting like it has commitment issues.
It is idiot proof. Like, even I did not mess it up. Plus it reheats great, so you can smugly eat it on day two while pretending you cooked something new. If you want to pair it with something meaty or grainy, try combining it with black beans and rice with sausage for a dinner remix. FYI it plays well with tortillas, rice, or a crusty chunk of bread.

Ingredients You’ll Need

1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes, undrained
4 cups vegetable broth
1 (15 ounce) can black beans, rinsed and drained
2 cups cubed butternut squash (or sweet potato), peeled
Salt and black pepper to taste
Fresh thyme sprigs, for garnish

Yes, that is the full cast. No weird mystery ingredients. If you want to be fancy, add a squeeze of lime or a dollop of sour cream at the table. Bold move: do not skip the cumin. It makes everything taste like it knows what it is doing.

Step-by-Step Instructions

Peel and cube the butternut squash into 1/2-inch pieces. Dice the onion and bell peppers. Mince the garlic. Rinse and drain the black beans.
Prep first and you will feel like a kitchen wizard. Keep things tidy.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 7 to 10 minutes.
Let the onion sweat and get soft. This is where flavor starts being born.
Add the diced bell peppers and continue to sauté for 5 to 7 minutes until slightly softened.
You want them tender but still lively. Crunch is a friend here.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
Smell that? That is progress. Keep moving so the garlic does not go bitter.
Add the cubed butternut squash, diced tomatoes undrained, and vegetable broth to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the squash is tender when pierced with a fork.
Simmer time gives everything time to become very happy. Peek once or twice.
Stir in the thoroughly rinsed and drained black beans. Continue to simmer, uncovered, for another 5 to 10 minutes to allow all the flavors to meld beautifully and the beans to warm through.
This short finish keeps the beans intact and soft but not mushy.
Remove the stew from heat. Season generously with salt and freshly ground black pepper to taste, adjusting until the flavors are perfectly balanced.
Taste like you mean it. Adjust. Add a pinch more salt if the stew seems shy.
Ladle generous portions of the hot stew into individual bowls. Garnish each serving with fresh thyme sprigs and serve warm. This stew is also excellent with a dollop of sour cream or a squeeze of lime.
Garnish for personality. Eat immediately. Do not wait unless you enjoy cold sadness.

Common Mistakes to Avoid

Thinking you can skip sautéing the onion and pepper because you are in a rush. Rookie mistake. That first saute step builds the stew base.
Overcooking the squash until it turns to mush. Soft is good. Soup furniture is not.
Adding salt at the start and never tasting again. Salt evolves. Taste as you go.
Letting the garlic sit in hot oil too long without stirring. Burnt garlic is a sad, bitter betrayal.
Dumping everything in and immediately walking away. This stew is forgiving but not magic.

Alternatives & Substitutions

No butternut squash? Use sweet potato. I like sweet potato for a creamier vibe.
No black beans? Try kidney beans, pinto beans, or chickpeas. Each change shifts the personality but keeps things delicious.
Want it smoky without smoked paprika? Toss in a splash of chipotle in adobo. Use cautiously unless you want to set off fireworks.
Need more protein? Add cooked lentils, seared tempeh, or shredded rotisserie chicken if you are not strictly plant-based. IMO beans plus lentils equals superhero-level staying power.
Short on time? Chop the veg smaller so it cooks faster. Or swap in pre-cut squash cubes sold in many stores. No shame. Efficiency is a spice.

FAQ

Q. Can I make this in an Instant Pot or pressure cooker?
A. Yes you can. Cook the sauté steps on the pot function, then pressure cook on high for 6 minutes and quick release. Simple and fast.

Q. Can I freeze this stew?
A. Totally. Freeze in individual portions for lazy-weeknight emergencies. Thaw in the fridge overnight and reheat gently on the stove.

Q. Is this stew spicy?
A. Not unless you want it to be. The chili powder adds warmth but not nuclear heat. Add cayenne or extra chili powder if you like drama.

Q. How long will leftovers last?
A. In the fridge it will be good for 3 to 4 days. It reheats beautifully and often tastes better the next day.

Q. Can I omit the canned tomatoes?
A. You can, but tomatoes add acidity and balance. If you skip them, consider adding a splash of vinegar or lemon juice at the end.

Q. Do I need fresh thyme for garnish?
A. No, not required. Fresh herbs add brightness but dried herbs work in a pinch. Or use cilantro for a lively twist.

Q. Vegan friendly?
A. Yes. This recipe is vegan as written. Add yogurt or cheese at serving time only if you want to be extra.

Final Thoughts

You did it. You made a cozy bowl of comfort that is as sensible as it is scrumptious. This stew will get you through weeknights, impress your roommate, or console you after a long day. Pro tip: the flavors improve overnight. So make extra, celebrate leftovers, and feel slightly smug about your future self. Now go impress someone or yourself with your new culinary skills. You have earned it. Catch you next time for more simple, proud food.

Conclusion

If you want more variations and tips for a similar dish, check out this helpful guide to Black Bean Butternut Squash Stew – Healthier Steps. Also, if you are curious about Instant Pot options and a slightly different take, this page on Black Beans Stew with Butternut Squash Instant Pot Option is a great companion.