Chilean Bean Corn Stew

Chilean Bean Corn Stew Recipe

Course Main Course
Cuisine American, Vegan, Vegetarian
Keyword Chilean Bean Corn Stew, Chilean vegan stew
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Author Recipe Idea Shop/Lois Carter Crawford inspired by a Moosewood Recipe


  • 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 owater
  • 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)


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

Recipe 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.