One of the 10 finalists for the Community Recipe Challenge, this simple stew is full of savory flavors. It’s warm comfort food that’s also good for your metabolism. The cilantro adds a nice fresh burst of flavor and the black beans and squash are a nice addition. Thanks to Fancy for this recipe!

Notes from our taste testers: 

• “This tastes like comfort food and it’s so filling”
• “Simply delicious”
• “This is soooo good”

Prep time: 30 minutes
Total time: 1 hour 30 minutes
Serves: 6
Phases 1 & 3

Ingredients

2 cans black beans, drained and rinsed
4 cups butternut squash, cubed
1 onion, diced
4 cloves garlic, sliced or minced
3 cups vegetable broth (nightshade free, if truly sensitive)
1 tsp salt (more if broth is unsalted)
1 Tbsp. whole cumin seed
1 tsp. oregano
2-4 cups cooked quinoa* (best if cooked in vegetable broth)
1 bunch fresh cilantro, chopped
1/4 cup fresh lime juice

Directions

Put all ingredients except for quinoa, cilantro and lime juice in a crockpot. (For Phase 3 the onions and garlic can be sautéed in coconut or grapeseed oil before adding to crockpot). Cook on low for 6 hours or high for 3 hours. Ten minutes before serving, add the quinoa, cilantro and lime juice.

Taste for seasoning.  In Phase 3 it can be topped with chopped avocado and/or raw pepita

In Phase 3 it can be topped with chopped avocado and/or raw pepita