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Pumpkin and Black Bean Stew

A nourishing vegan stew made with a variety of vegetables, pumpkin puree, black beans, light an creamy coconut milk, warming spices, and a spicy chipotles!
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4

Ingredients

  • 4 Cups Vegetable Broth
  • 1.5 Cup Black Beans, Drained and Rinsed
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Uncooked Barley
  • 1/3 Cup Reduced Fat Coconut Milk
  • 2 Zucchini Squash, Diced into Small Pieces
  • 1 Cup Diced Yellow Onion
  • 1 Cup Diced Carrots
  • 1 Red Bell Pepper, Diced
  • 1/4 Cup Oat Flour (see notes)
  • 1-2 Chipotle in Adobe Sauce, Pureed or Finely Diced
  • 1.5 Tbsp Date Sugar (see notes)
  • 3/4 Tsp Cinnamon
  • 1/3 Tsp Nutmeg
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Black Pepper

Instructions

  1. Put all ingredients in a slow cooker on high heat.

  2. Cook for 2-3 hours or until carrots and bell peppers are tender.

  3. Serve!

Notes

  • Omit oat flour for a thinner stew.
  • Date sugar can be substituted for coconut sugar or sweetener of choice.