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Butternut Squash & Black Bean Stew with Kale
FLAMINGO MUSINGS14Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (large, coarsely chopped, about 1-1/2 cups)
- 3 cloves garlic (coarsely chopped, about 2-1/2 tsp.)
- 1 tsp. kosher salt
- 4 cups butternut squash (cut into approx. 1/2″-3/4″ pieces)
- 1 1/2 tsp. chili powder (ground, I used chipotle, of course!)
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper (freshly)
- 1 Tbsp. worcestershire (I used Oxford Falls vegan)
- 3 cups vegetable broth
- 14.5 oz. diced tomatoes with juice
- 1 oz. cans black beans (can, or 2 15.5 oz, drained & rinsed)
- 1 bunch kale (chopped, about 3-4 cups, packed)
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