2cButternut Squashpeeled, seeds removed and cut into cubes
1smallOniondiced
1cloveGarlicminced, OPTIONAL
1tbspChili Powderor to taste
1tspGround Cuminor to taste
1/4tspSalt
1/8tspPepper
1cWateror more if needed
14ozCan of Diced Tomatoeswith juices
15ozCan of Black Beansdrained and rinsed
2tbspParsleychopped, plus more for garnish
Vegan Sour Creamfor serving, OPTIONAL
Instructions
Heat oil in a large stock pot and add onions and diced butternut squash. Season with salt and pepper. Saute for a few minutes, then add the chili powder and cumin. (Add minced garlic here if using). Cook for another few minutes, stirring often.
Once the squash is beginning to get tender, add the diced tomatoes with their juices, drained and rinsed black beans and water. Bring to a simmer (with the lid off) for about 10 minutes.
Remove from heat once thickened and the squash is fork tender. Don't over cook or it will get mushy. Add chopped parsley.
Serve with a dollop of vegan sour cream and a side of cornbread, if desired.
Notes
NOTE: Refrigerate for up to 3 days or freeze for up to 3 months.