Chilean Black Bean Stew 400x400 1.jpg

Chilean Black Bean Stew

4.67 from 3 votes
Chilean Black Bean Stew 400x400 1.jpg
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Chilean Black Bean Stew

Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Soup
Cuisine: American, Spanish
Servings: 6 Servings
Calories: 318kcal


  • 2 15-ounce cans black beans rinsed and drained
  • 1 16-ounce bag frozen corn
  • 1 large onion diced
  • 4 cups butternut squash peeled and cubed
  • ¼ cup packed fresh basil leaves chopped
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 4 cups vegetable broth


  • Use a 6-quart slow cooker. Put the beans into the bottom of your slow cooker insert and add the bag of frozen corn. Add the onion, squash, basil, cayenne pepper, and salt. Stir in the vegetable broth. Cover and cook on low for 6 hours, or until the onion is translucent.


Nutrition Facts
Chilean Black Bean Stew
Amount Per Serving
Calories 318 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 830mg35%
Potassium 1080mg31%
Carbohydrates 66g22%
Fiber 16g64%
Sugar 4g4%
Protein 16g32%
Vitamin A 10350IU207%
Vitamin C 26.6mg32%
Calcium 92mg9%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Black Beans Butternut Squash Cayenne Pepper Magazine Slow Cooker Stephanie O'Dea
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