Winter Squash Stew with Pinto Beans and Corn

Name: Winter Squash Stew with Pinto Beans and Corn
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters (3/4-inch) cubed peeled buttercup or butternut squash (about 1 1/4 pounds); 425 grams pinto beans, rinsed and drained; 411 grams diced tomatoes, undrained; 1 dried New Mexican chile, seeded; 237 milliliters frozen whole-kernel corn; 0 teaspoons ground coriander; 1 teaspoon ground cumin; 237 milliliters diced onion; 2 teaspoons paprika; 0 teaspoons salt; 2 Tbsps vegetable oil; 591 milliliters water, divided

Winter Squash Stew with Pinto Beans and Corn might be just the soup you are searching for. One serving contains 285 calories, 10g of protein, and 9g of fat. This gluten free and vegan recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have vegetable oil, new mexican chile, canned tomatoes, and a few other ingredients on hand, you can make it.