Southwest Corn and Squash Stew

Warm, hearty, and infused with bold southwestern flavors, this Southwest Corn and Squash Stew is a vibrant, veggie-packed recipe that will elevate your dinner table. Featuring tender zucchini and yellow squash, sweet corn kernels, and protein-rich black beans, this stew is simmered in a fragrant blend of chili powder, smoked paprika, and cumin for a flavorful kick. Enhanced with diced tomatoes and a splash of lime juice for a bright, tangy finish, it’s easy to prepare and perfect for a comforting weeknight meal. Ready in just 45 minutes, this gluten-free, vegan-friendly dish is ideal for chilly nights—and it’s deliciously versatile! Serve it with a sprinkle of fresh cilantro, crusty bread, or crunchy tortilla chips for a crowd-pleasing meal. Keywords: Southwest Corn and Squash Stew, vegetarian stew, vegan soup, squash recipes, healthy dinner ideas, one-pot meals.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 2 cups frozen or fresh corn kernels
• 1 15-ounce can diced tomatoes (canned, with juice)
• 1 15-ounce can black beans (cooked, rinsed and drained)
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion to the pot and sauté for 4-5 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Add the diced zucchini and yellow squash to the pot. Cook for 5-6 minutes, stirring occasionally, until they begin to soften.

Step 5

Stir in the ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.

Step 6

Add the corn, black beans, diced tomatoes (with juice), and vegetable broth to the pot. Stir to combine.

Step 7

Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to meld.

Step 8

Remove the lid and stir in the lime juice. Taste and adjust seasoning if necessary.

Step 9

Serve hot, garnished with fresh cilantro if desired. Enjoy with crusty bread, tortilla chips, or on its own!

Nutrition Facts

Serving size	(3270.2g)

Amount per serving	% Daily Value*
Calories	1676.7

Total Fat 47.5g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5586.4mg	0%
Total Carbohydrate 276.0g	0%
Dietary Fiber 67.8g	0%
Total Sugars 77.1g
Protein 72.8g	0%

Vitamin D 0IU	0%
Calcium 640.2mg	0%
Iron 24.9mg	0%
Potassium 7197.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 16.0%

Carbs: 60.6%