Vegetarian

Vegan Winter Vegetable Stew is for Dinner.

Vegan Winter Vegetable Stew takes 30 minutes to prepare.

Vegan Winter Vegetable Stew takes 60 minutes to cook.

Vegan Winter Vegetable Stew makes 12 servings.

The ingredients for Vegan Winter Vegetable Stew are:

1 Tbs extra virgin olive oil
2 onions, diced
4 cloves fresh garlic, minced
4 cup squash, peeled and cut into 1 inch cubes
2 Tbs chili powder
2 tsp ground cumin
1 (16-oz.) can kidney beans, drained and rinsed
1 (16-oz.) can garbanzo beans, drained and rinsed
1 (32-oz.) vegetable broth
1 (14.5-oz.) diced tomatoes with juice
1 large bunch Swiss chard, stems removed and coarsely chopped
Sea salt, to taste
Fresh ground black pepper, to taste
Crusty bread, for serving

Here is how you make Vegan Winter Vegetable Stew:

In large, heavy bottomed casserole (Dutch oven) heat olive oil over medium-high heat. Add onions and cook until translucent, 5 min. Add garlic, cook for 3 to 4 minutes, add squash. Stir to coat with oil. Add chili powder, cumin, beans, broth and tomatoes; until squash is tender, about 15 minutes. Stir in Swiss chard. Simmer until Swiss chard is tender but bright green. Season to taste with salt and pepper.Serving Size: makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user MCDIVINE1.

The nutritional information for Vegan Winter Vegetable Stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.1

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 737.8 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 8.4 g
• Protein: 6.5 g

The dietary needs meet for Vegan Winter Vegetable Stew is Vegan