White Bean Stew with Sweet Potatoes and Squash

Here’s a vegan white bean stew that you could possibly call a white bean chili, though you need not call it anything but simple and tasty. It’s a warming cool-weather stew that comes together quickly without tons of simmering, thanks to a couple of shortcuts.

First, I like to partially cook the sweet potato in the microwave. That makes it so much easier to peel and dice, and cuts down on cook time once it’s added to the stew. The other clever shortcut is adding a nice quantity of salsa to the stew, which adds a burst of flavor.

BBQ seasoning for more flavor

Finally, instead of the usual chili powder, I use a barbecue seasoning blend like smoky maple or mesquite for more depth of flavor and a little “wow” factor where flavor is concerned.

Look for this type of seasoning in the spice section of most any supermarket. This satisfying stew can be accompanied by fresh bread and a simple green salad for an abundant meal.

Complete the meal: As you can see from the photo above, this one-dish stew is easily completed with a simple salad (and your favorite dressing) and a fresh crusty bread. If you’re not a bread eater, this is entirely optional, though you can swap in a favorite grain.

Explore more …

• Delectable sweet potato recipes
• Globally-Inspired Vegan Stews for Fall & Winter Meals
• Greek-Inspired White Bean Stew
• Vegan recipes using cannellini or Great Northern beans

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Yield: 6 to 8

White Bean Stew with Sweet Potatoes and Squash

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Here’s a vegan white bean stew that you could possibly call a white bean chili, though you need not call it anything but simple and tasty.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 to 3 cloves garlic, minced
• 1 large or 2 medium sweet potatoes, peeled and diced
• 28-ounce can cannellini or Great Northern beans (or two 15-ounce cans), drained and rinsed
• 15-ounce can small red or kidney beans, drained and rinsed
• 15-ounce can diced tomatoes (try fire-roasted)
• 1 cup salsa, your favorite variety
• 1 tablespoon chili powder or barbecue seasoning
• 2 teaspoons ground cumin
• 1 medium yellow summer squash
• Salt and freshly ground pepper to taste
• Fresh herb of your choice for garnish, optional (sprigs of fresh oregano chopped cilantro, etc.)

Instructions

1. Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
2. Add the sweet potato(es) and 2 cups water. Bring to a slow boil, then turn the heat down and simmer gently for 10 minutes.
3. Add the beans, tomatoes, salsa, chili powder, and cumin. Stir in and continue to simmer.
4. Cut the squash in half lengthwise. Slice the thinner end into half-circles; cut each half of the thicker end in half again, then slice. Stir into the soup pot. Return to a simmer and cook, covered, until the squash and sweet potato are tender but not overcooked, about 10 minutes.
5. If the stew seems dry, add another cup of water, but let it stay nice and thick. Season with salt and pepper. If time allows, let the stew stand off the heat for 30 minutes to an hour to develop flavor, then heat through as needed. But if you can’t wait, feel free to serve at once! Garnish each serving with some fresh herb, if you’d like.

Nutrition Information:

Amount Per Serving: Trans Fat: 0gCholesterol: 0mg

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

See lots more delectable vegan soups & stews