Squash, Bean, and Corn Stew

This hearty, warming riff on a traditional Chilean stew is especially adaptable — use fresh or frozen corn and whatever canned beans you have in the pantry.

Calories

226

Carbohydrates

15g

Protein

8g

Potassium

527mg

Fiber

3g

Sugar

9g

Ingredients

1/4 cup olive oil
2 onions, thinly sliced
2 garlic cloves, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon dried oregano
2 tablespoons drained chopped pimientos (from one 4-ounce jar)
1 cup canned crushed tomatoes in thick puree (from a 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice
1 1/2 cups water
2 teaspoons kosher salt
2 cups drained and rinsed canned kidney beans
2 cups fresh (cut from about 4 ears) or frozen corn kernels
1/2 cup chopped fresh basil (optional)

Direction

In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute.
Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.