Santa Fe Stew

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Santa Fe Stew

Source: Mollie Katzen's Vegetable Heaven

 

2 tbsp olive oil

3 c chopped onion

2 tsp salt

2 tsp cumin seeds

1/2 tsp cinnamon

4 to 5 tbsp garlic, minced

2 medium-sized Anaheim chilies, minced

2 medium-sized Poblano chilies, minced

2 tbsp chile powder

2 c water

1 medium-size (2 #) butternut squash, peeled, seeded & chopped (~5 cups)

4 to 5 tbsp lime juice

1 1/2 to 3 c cooked pinto beans

 

Optional toppings

Tofutti sour cream or Chipotle Cream, lightly toasted

pepitas, minced fresh cilantro or parsley

 

Heat the oil in a large deep skillet or Dutch oven. Add the onion, 1

tsp of salt, cumin, and cinnamon. Cook over very low heat until the

onion is soft (about 10 minutes), stirring frequently.

 

Stir in the garlic, chiles, and chile powder. Cover, and cook for

about 5 minutes over medium-low heat. Add the water, cover, and cook

another 15 minutes.

 

Stir in the squash, the remaining teaspoon of salt, and the lime

juice. Cover, and cook over low heat for 15 minutes longer, or until

the squash is perfectly tender, but not mushy.

 

Gently stir in the beans, cover, and cook for only about 5 more

minutes. Taste to see if it needs more lime juice.

 

Serve hot, topped with a little vgan sour cream or Chipotle Cream, a

generous sprinkling of lightly toasted pepitas, and a little bit of

minced cilantro or parsley, if desired.

 

Yield: 4 to 6 servings