Black Bean, Corn and Pumpkin Stew

Sometimes I get the acorn squash that's already peeled and cut into wedges. Makes it mush simpler since Acorn Squash is so hard to deal with.


1/4 c olive oil (or spray pan with olive oil spray)
1 red pepper, seeded and cut into 1/4 dice
1 tsp cumin seeds (or ground cumin)
2 cloves minced garlic
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp paprika
2 c thawed frozen corn kernels (or fresh)
2 c winter squash (pumpkin or acorn) cut into 3/4 dice
(I like to use the acorn squash)
1 16-oz can (2 cups) plum tomatoes, chopped, reserve juices
2 cups vegetable broth
2 16 oz cans black beans, drained and rinsed
Salt and pepper to taste
12 oz medium wide egg noodles, cooked and drained
2 jalapeno peppers, seeded and finely minced
1/4 c toasted sunflower or pumpkin seeds, optional
(I use sunflower seeds. A nice crunchy addition! )


Heat 1/4 cup olive oil until hot (or spray pan with olive oil spray and heat).

Add red pepper and saute for a few minutes and add the cumin seeds and saute for a few seconds until you get whiff of their aroma.

Add the garlic, oregano, cinnamon, cloves and paprika and saute for a few seconds until aromatic.

Add corn, winter squash, tomatoes with their juices, and the broth and bring it all to a boil.

Cover and simmer for 15 minutes or until squash is almost tender.

Add beans, cover and simmer until for 5 to 10 minutes until squash is completely tender. (If liquid seems to be evaporating too much, add more water.)

Season to taste with salt and pepper (I leave out the salt) and spoon over the cooked noodles. Garnish with the minced jalapeno peppers and the toasted sunflower seeds.

Enjoy! Serves 4

See other recipes submitted by Chet Day