Stews are great because they’re easy to make, they store well (I think they improve in taste as they sit), and they’re portable (perfect for on-the-run eating).
This stew recipe is from my cookbook Eat Green Get Lean and it’s one I come back to again and again. I love the classic combination of beans, butternut squash, tomatoes, peppers, and garlic.
My “protein of choice” to add to this recipe is extra-lean ground turkey, which I sauté separately. Enjoy!
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
1 1/2 cups onion, chopped
1 1/2 cups green bell pepper, chopped
2 teaspoons minced garlic
1 tablespoon whole grain flour
2 cups butternut squash, peeled and cubed
2 (16 ounce) cans low-sodium diced tomatoes, with liquid
1 (15 ounce) can red kidney beans, drained and rinsed
1 (13 ounce) can baby lima beans, drained and rinsed
salt and ground black pepper, to taste
Coat a large saucepan in cooking spray and place over medium heat.
Add the onion, bell pepper, and garlic and sauté until tender, about 7 minutes. Stir in the flour and cook for 1 minute.
Add the remaining ingredients and bring to a boil. Reduce heat and simmer 10 – 15 minutes, or until beans are tender.
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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