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    Recipe Idea Shop » Recipes » Soups

    Chilean Bean Corn Stew

    by Kathy Owen · "As an Amazon Associate, I earn from qualifying purchases"

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    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.
    Jump to Recipe Print Recipe

    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.

    Prevent your screen from going dark
    Chilean Bean Corn Stew

    Chilean Bean Corn Stew Recipe

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

    Author: Recipe Idea Shop

    Rate this Recipe Print Pin Save Saved!
    Prep : 15 minutes mins
    Cook : 30 minutes mins
    Total Time: 45 minutes mins
    Course : Main Course
    Cuisine : American, Vegan, Vegetarian
    Servings : 10

    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)
    Get Recipe Ingredients

    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.

    Nutrition (may vary depending on ingredients and amounts used)

    Calories: 107kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 342mg | Potassium: 387mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8080IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg

    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.
    Like this recipe?We Have More Here!

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    Chilean Bean & Corn Stew. Spicy. Vegan. Scrumptiousness. You're gonna love it. #chileanbeancornstew #chileanstew #vegan #vegetarian #beanandcornstew #vegetarianstew #souprecipes #recipes #glutenfree #recipeideashop

    Chilean Bean & Corn Stew. Spicy. Vegan. Scrumptiousness. You're gonna love it.

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    About Kathy Owen

    Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.

    5 from 1 vote (1 rating without comment)

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