For an extra festive flair, serve this stew in a scooped-out pumpkin!
Makes 6 servings
Ingredients
- 3-4 cups of small chunk (1/2 inch) raw pumpkin, butternut, or other winter squash. Use vegetable peeler to remove tough skin.
- 1 cup vegetable stock (or water with 1 Tablespoon Italian Seasonings)
- 1 medium onion, thinly sliced
- 1 teaspoon minced garlic
- 1 cup tomato sauce (Marinara sauce is fine)
- 1/2 cup salsa
- 1 16-ounce can corn kernels, (save liquid for later if needed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 3-4 drops of Tabasco (optional)
- 1/2 teaspoon hot red pepper flakes
- 1 15-ounce can red kidney beans (including liquid)
- 1 15-ounce can pinto beans (including liquid)
salt and pepper to taste (For a salt variation, try 1-2 teaspoons of Braggs’ Liquid Aminos.)
Instructions
Simmer the pumpkin or squash in the vegetable stock until tender. Add the remaining ingredients and simmer uncovered over low heat for 10-20 minutes. Season with salt and pepper.
Adapted from The Survivor’s Handbook: Eating right for cancer survival, by Dr. Neal Barnard and Jennifer K. Reilly, R.D.