Autumn Stew recipe

[Guest guest]

ANIMAL PLACE E-ALERT, info

 

Make this delicious, easy-to-cook stew a cornerstone of your cruelty-free

Thanksgiving meal. Traditional Native American foods-squash, corn, and

beans-are at the heart of this stew. For a special holiday touch, serve it

in a hollowed-out pumpkin that has been baked until it is just tender. This

recipe serves 8.

 

1 tbs. soy sauce

1 onion, chopped

1 red bell pepper, diced

4 large garlic cloves, minced

1 lb. (about 4 cups) butternut squash

1 15-oz. can crushed tomatoes

1 cup water

1-1/2 tsp. chili powder

1/2 tsp. cumin

1/4 tsp. black pepper

1 15-oz. can kidney beans, undrained

1 15-oz. can corn, undrained (or 2 cups frozen corn)

 

Heat 1/2 cup of water and the soy sauce in a large pot. Add the onion, bell

pepper, and garlic. Cook over medium heat until the onion is soft and most

of the water has evaporated, about five minutes. Peel the squash, then cut

it in half. Scoop out the seeds and discard. Cut the squash into 1/2-inch

cubes and add it to the cooked onions along with the crushed tomatoes,

water, oregano, chili powder, cumin, and pepper. Cover and simmer until the

squash is just tender when pierced with a fork, about 20 minutes. Add the

kidney beans and corn with their liquid and cook 5 minutes.

 

Prepared by Jennifer Raymond, author of Fat Free & Easy and The Peaceful

Palate.