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Black Bean Butternut Squash Stew

Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting!
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Servings 4
Calories 278 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion chopped
  • 1/2 medium red bell pepper diced
  • 3 cloves garlic minced
  • 2 green onions chopped
  • 2 cups butternut squash peeled, and cut into 1/2 inch cubes
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 teaspoon Italian seasoning
  • 2 sprigs thyme
  • 1 cup coconut milk can or carton
  • 1 cup vegetable broth
  • 1 vegan bouillon (Edward & Son’s Not-Chick’n Bouillon Cubes)
  • 1 cup tender collard greens or kale or spinach, chopped (optional)
  • 1/4 teaspoon Cayenne pepper
  • Pinch of allspice (optional)

Instructions
 

  • Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute
  • Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.
  • Stir in leafy greens and cook for about 4 minutes, delicious served with brown rice and avocado.