Black Bean and Pumpkin Stew

Black Bean and Pumpkin Stew

Soup 

Serve with shredded cheese and sour cream, if desired. You may substitute winter squash for the pumpkin.

  • 9

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 medium onions, peeled, cut into 8 pieces
  • 1 medium red pepper, seeded, cut into 8 pieces
  • 1 small medium heat pepper, seeded, cut into small pieces
  • 2 cloves garlic, peeled, cut in half
  • 2 Tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • ¾ tsp ground chili powder
  • ½ tsp ground cinnamon
  • ¾ tsp Kosher salt
  • ¼ tsp freshly cracked pepper
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 (14 1/2–oz) diced tomates
  • 2 cups pumpkin, peeled, seeded, cut into 1-inch cubes
  • 1 cup shredded carrots
  • 1 cup chicken broth
  • 2 Tbsp Worcestershire sauce

Preparation

1. Place onions, peppers, and garlic in the bowl with the ultrablade knife. Pulse for 15 seconds or until vegetables are chopped. Scrape down the sides of the bowl. Remove the ultrablade knife and replace with the mixer.

2. Add olive oil, cumin powder, chili powder, cinnamon, salt, and pepper. Set P1 Simmer at 270°F for 10 minutes. Scrape down the sides of the bowl.

3. Add remaining ingredients to the bowl and set P2 simmer program at 200°F for 25 minutes or until pumpkin is tender. Let sit for 5 minutes.