I’m sitting in my room this morning, drinking coffee and watching the snow fall outside. Chilly nights call for warming, hearty meals so I thought it’d be appropriate to share one of my favorite simple, winter stews with you. I came up with the recipe one evening when my kitchen was overloaded with butternut squash and kale and I was very pleased with the result. The vegetables are paired with black beans and quinoa, making this a one-pot meal that is tasty, highlights seasonal ingredients, and is very nutritious. You will likely be seeing more winter stews in the near future. After all, I’m going to need a way to keep warm as an Arizona girl in a Boston winter. Cheers!
Black Bean, Butternut Squash and Kale Stew with Quinoa
The ancho chili powder adds a great smokiness to the dish. It really can’t be substituted but I suppose a smaller amount of regular chili powder would work. Note that I ball-parked some of the quantities so feel free to adjust as necessary.
1 tablespoon neutral oil
1 onion, diced
3 garlic cloves, smashed and minced
½ jalapeno, minced
1 teaspoon cumin
2 teaspoons ancho chili powder
1/8 teaspoon cinnamon
2 cups 3/4-inch chunks of butternut squash
1 15-ounce can black beans, drained and rinsed
3 cups vegetable broth (or more as needed)
1/2 14.5-ounce can diced tomatoes, preferably fire-roasted
1 small bunch kale, large stems removed and coarsely chopped
Salt and freshly ground pepper
1 cup quinoa, cooked
¼ cup chopped cilantro (optional)
Heat oil in a large, heavy-bottomed pot over medium-high. Add onions and sauté until golden, about 8 minutes. Add garlic and jalapeno, stir 2 minutes, and sprinkle with spices. Combine with squash, black beans, broth and tomatoes. Simmer 10 minutes. Add kale and cook, partially covered 8-10 minutes more, stirring occasionally. Season to taste with salt and pepper.
Divide quinoa among bowls. Ladle stew over quinoa, sprinkle with cilantro and serve.