Name: Chilean Bean Corn Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 Tablespoons olive oil; 2 cups chopped onions; 4 garlic cloves ((minced)); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 3 cups water; 1 large butternut squash ((peeled, seeded and cubed or 2 sweet potatoes)); 3 cups corn kernels; 2 15-ounce cans black beans ((thoroughly rinsed)); 1/2 cup fresh basil ((chopped))

Chilean Bean Corn Stew. Spicy. Vegan. Amazing. A wonderful combination of ingredients makes this filling so scrumptious.

Chilean Bean and Corn Stew. One of my favorites.

Chilean Bean & Corn Stew is packed with tasty protein.

One of my favorite vegetarian recipes, Chilean Bean & Corn Stew, is a great rainy day meal. Or any day. And October is National Vegetarian Awareness Month, so it's a good time to try a new vegetarian recipe, right?

The butternut squash adds a bit of sweetness and the spices create a depth of flavors. In 45 minutes you have a masterpiece.

The recipe originally came from the Moosewood Restaurant New Classics cookbook and, of course, I made a few changes. I generally substitute black beans for kidney beans, pinto beans and most white beans. Moosewood recipes are always delicious.

This stew freezes well, so make some now to eat and save some for another day.

Make Your Life Easy

This recipe calls for transferring some of the soup to a blender or food processor. That can be messy. I highly recommend you get an Immersion Blender and use it instead.

Chilean Bean Corn Stew Recipe

An easy bean, corn, and butternut squash stew from Chile. Vegan and gluten free.

Author: Recipe Idea Shop

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Prep 15

Cook 30

Total Time 45

Course Main Course

Cuisine American, Vegan, Vegetarian

Servings

Calories 107 kcal

Ingredients

2 Tablespoons olive oil
2 cups chopped onions
4 garlic cloves (minced)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
3 cups water
1 large butternut squash (peeled, seeded and cubed or 2 sweet potatoes)
3 cups corn kernels
2 15-ounce cans black beans (thoroughly rinsed)
½ cup fresh basil (chopped)

Instructions

In a large Dutch oven or soup pot, heat the oil over medium heat.
Add the onions, garlic and spices and cook until the onions are translucent (about 10 minutes).
Add the water and the squash and bring to a boil.
Reduce the heat and simmer for about 10 minutes.
Stir in the beans, basil and one cup of corn.
Cover and simmer for 5 more minutes, or until the squash is tender.
Ladle 2 cups of broth into a blender or food processor.
Add the remaining corn and puree until smooth.
Stir this mixture back into the stew and heat for 5 minutes until hot.
Serve with a nice, crusty bread and a green salad.

Notes

Alternate ingredients: Instead of black beans, you can use pinto beans. I have also substituted sweet potato for the butternut squash and it is delicious.

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Chilean Bean Corn Stew