Autumn Stew

Autumn Stew
Serves 4
A hearty fall stew, perfect for a chilly night
Write a review
  1. 1 1/2 cups vegetable stock
  2. 1 tablespoon low-sodium soy sauce
  3. 1 onion, chopped
  4. 1 red bell pepper, diced
  5. 4 large garlic cloves, minced
  6. 1 15-ounce can chopped tomatoes
  7. 1 pound (about 4 cups) butternut squash
  8. 1/2 teaspoon oregano
  9. 1 1/2 teaspoons chili powder
  10. 1/2 teaspoon cumin
  11. 1/4 teaspoon black pepper
  12. 1 15 ounce can kidney beans
  13. 1 1/2 cups fresh or frozen corn
  1. Heat 1/2 cup vegetable stock and soy sauce in pressure cooker. Add onion, bell pepper and garlic. Cook over medium heat until the onion is translucent and most of the vegetable stock has evaporated.
  2. Cut the squash in half and remove seeds. Peel and cut into 1/2-inch cubes.
  3. Add squash cubes, chopped tomatoes, remaining 1 cup water, oregano, chili powder, cumin and pepper to onion mixture.
  4. Close and lock, bring up to high pressure. Lower heat and cook for 4 minutes at high pressure. Release pressure using cold-water method.
  5. Add kidney beans in their liquid and the corn. Cook without lid on for 5 minutes.
Cooks Recipes