Pumpkin and Black Bean Stew
A nourishing vegan stew made with a variety of vegetables, pumpkin puree, black beans, light an creamy coconut milk, warming spices, and a spicy chipotles!
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4
Ingredients
- 4 Cups Vegetable Broth
- 1.5 Cup Black Beans, Drained and Rinsed
- 1 Cup Pumpkin Puree
- 1/2 Cup Uncooked Barley
- 1/3 Cup Reduced Fat Coconut Milk
- 2 Zucchini Squash, Diced into Small Pieces
- 1 Cup Diced Yellow Onion
- 1 Cup Diced Carrots
- 1 Red Bell Pepper, Diced
- 1/4 Cup Oat Flour (see notes)
- 1-2 Chipotle in Adobe Sauce, Pureed or Finely Diced
- 1.5 Tbsp Date Sugar (see notes)
- 3/4 Tsp Cinnamon
- 1/3 Tsp Nutmeg
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
Instructions
-
Put all ingredients in a slow cooker on high heat.
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Cook for 2-3 hours or until carrots and bell peppers are tender.
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Serve!
Notes
- Omit oat flour for a thinner stew.
- Date sugar can be substituted for coconut sugar or sweetener of choice.