Black Bean And Pumpkin Pepper Stew Recipe

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Servings: 4


Cost per serving $0.91 view details
  • 1 lb Red kuri pumpkin, cooked
  • 1 sm White onion (one-third c.), minced
  • 2 x Green onions, minced
  • 1 x Clove garlic, chopped
  • 1 tsp Vegetable oil
  • 1/4 c. Minced red bell pepper
  • 1 1/2 c. Shredded cabbage
  • 1/4 c. Diced roasted jalapeno peppers
  • 1 c. Vegetable broth, from base
  • 1 tsp Grnd ancho chilies, mixed with
  • 1/4 tsp Extra virgin olive oil Cocoa pwdr Cinnamon Cayenne Cumin Black pepper Oregano
  • 1 c. Cooked black beans, liquid removed and rinsed
  • 1 Tbsp. Chipotle pepper with adobo sauce, chopped
  • 1 Tbsp. Soft bread crumbs, mixed with
  • 1 tsp Fresh lime juice, as thickener
  • 2 Tbsp. Minced fresh cilantro
  • 3 c. Cooked white rice
  • 2 c. Fruit salsa


  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 296g
Recipe makes 4 servings
Calories 362  
Calories from Fat 20 6%
Total Fat 2.36g 3%
Saturated Fat 0.4g 2%
Trans Fat 0.03g  
Cholesterol 0mg 0%
Sodium 258mg 11%
Potassium 889mg 25%
Total Carbs 70.75g 19%
Dietary Fiber 9.4g 31%
Sugars 4.11g 3%
Protein 14.76g 24%
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