Fall Harvest Stew with Squash, Corn, & Beans

theveganatlas.com

Abby

1 tablespoon olive oil

1 medium onion, chopped

2 to 4 cloves garlic, minced

1 ½ cups water

16-ounce package fresh precut butternut squash

1 medium green or red bell pepper, cut into short, narrow strips

14-ounce can diced tomatoes (try fire-roasted)

Two 15-ounce cans pinto, red, or black beans, drained and rinsed (3 cups cooked)

2 cups fresh or thawed frozen corn kernels

1 or 2 small fresh hot chile peppers, seeded and minced,

1 tablespoon good-quality mild chili powder

1 tablespoon barbecue seasoning blend (like smoky maple), optional

2 teaspoons cumin

1 teaspoon dried oregano

Salt and freshly ground pepper to taste

¼ cup minced fresh cilantro, plus more for serving

Directions at theveganatlas.com

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