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Ladle serving squash and kidney beans stew into a bowl, garnished with fresh parsley.

Hearty Squash and Kidney Beans Stew

This squash and kidney beans stew is a comforting, one-pot meal packed with tender butternut squash, protein-rich kidney beans, and aromatic spices.
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Prep Time15 minutes
Cook Time30 minutes
5 minutes5 minutes
Total Time50 minutes
Servings:6 Serving
Course:Dinner
Ingredients Method

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper optional
  • 2 cups chopped kale or spinach optional
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish

Method
 

  1. Prep Vegetables: Peel and cube squash, chop onion, mince garlic, and dice red pepper.
  2. Sauté Aromatics: In a pot, sauté onion and garlic in ¼ cup water or broth until soft.
  3. Add Spices: Stir in smoked paprika, cumin, thyme, cinnamon, and cayenne.
  4. Add Vegetables: Add squash and red pepper, stirring to coat with spices.
  5. Simmer: Pour in broth and diced tomatoes. Simmer for 15-20 minutes until squash is tender.
  6. Add Beans and Greens: Stir in kidney beans and kale/spinach (if using). Cook for 2-3 minutes.
  7. Season and Serve: Adjust salt and pepper, garnish with parsley or cilantro, and serve warm.