Autumn Stew

Ok, this isnt my recipe. I found it somewhere online. Its vegan. Its healthy. But, dont let that scare you away. It is SO delicious, and so perfect for this time of year. Go make some. Right now.

Autumn Stew

1 1/2 Cups water OR vegetable stock*
1 Tbls Low-Sodium Soy Sauce
1 onion, chopped
1 red bell pepper, diced
4 large garlic cloves, minced
1 lb (4 cups) winter squash (I like Butternut)
2 15-oz cans diced tomatoes
1 1/2 tsp Chili Powder
1/2 tsp Cumin
Black Pepper to taste
2 15-oz can Kidney Beans (or any mix of beans you like)
1 1/2 cups fresh or frozen sweet corn

Heat 1/2 c. stock (or water) and soy sauce in large pot, then add the onion, bell pepper, and garlic. Cook over medium heat until the onion is translucent and most of the water evaporates.

Cut the squash in half and remove its seeds, then peel and cut into 1/2-inch cubes. Add squash cubes to the onion mixture, along with tomatoes, remaining stock*, chili powder, cumin and black pepper. Cover and simmer until squash is "just-tender," or about 20 minutes. Add beans with their liquid and the corn. Cook for another 5 minutes.

Serve with crusty bread.
*I added an additional can of College Inn Vegetable Stock when I put the squash in. I like it a little soupier. You can do what you feel. :)

You know you want some.