Name: Pumpkin and Black Bean Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
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

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.
Cook for 2-3 hours or until carrots and bell peppers are tender.
Serve!

Notes

Omit oat flour for a thinner stew.
Date sugar can be substituted for coconut sugar or sweetener of choice.

Pumpkin and Black Bean Stew