Black Bean And Pumpkin Pepper Stew Recipe

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Servings: 4

Ingredients

Cost per serving $1.07 view details

Directions

  1. Cook wedges of squash till crisp tender (around 5 mins Microwave on High).
  2. Let stand to cold and cook a little more. Pare, and cut into 1-inch chunks.
  3. In a wok or possibly large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins). Add in red pepper, cabbage, and jalapenos and saute/fry till crisp tender (4 to 5 mins). Add in the broth and ancho paste (chili pwdr and oil). Add in pinches of cocoa pwdr, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste. Add in the beans and the squash and simmer; adding water as needed to maintain a thin gravy.
  4. Add in the chipotle. Stir in the moistened bread crumbs and cook till noticeably thickener. Then add in the fresh cilantro and heat through. Serve on cooked white rice.
  5. VARY: Use a bottle chipotle sauce like Troy's instead of canned chipotle adobo.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 303g
Recipe makes 4 servings
Calories 392  
Calories from Fat 25 6%
Total Fat 2.92g 4%
Saturated Fat 0.61g 2%
Trans Fat 0.03g  
Cholesterol 0mg 0%
Sodium 293mg 12%
Potassium 939mg 27%
Total Carbs 76.62g 20%
Dietary Fiber 9.6g 32%
Sugars 8.7g 6%
Protein 15.23g 24%
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