Pinto Squash Stew with Chimichurri

Pinto Squash Stew with Chimichurri

Pinto Squash Stew with Chimichurri

Pinto squash stew is a hearty and comforting vegan dish that is packed with flavor and nutrition. This delicious stew is made with a base of pinto beans, bell peppers, and onion, and it is cooked in a flavorful tomato-based sauce. To finish it off, a flavorful and tangy chimichurri sauce is added for an extra kick of flavor. This stew is perfect for a cozy night in or for a crowd-pleasing meal. It is also an excellent source of protein and fiber, making it a nutritious and filling meal.


  • 1 cup cooked pinto beans
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pinto squash, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup vegetable broth
  • 1/4 cup olive oil
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes


Start by heating the olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook for about 5 minutes, stirring occasionally. Next, add the minced garlic and cook for an additional minute.

Add the diced pinto squash to the pot and cook for 5 minutes, stirring occasionally. Then, add the canned diced tomatoes, cumin, smoked paprika, dried oregano, sea salt, and black pepper. Stir to combine and cook for another 5 minutes.

Next, add the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes or until the squash is tender. Once the squash is cooked, add the cooked pinto beans and stir to combine. Simmer for an additional 10 minutes.

While the stew is cooking, make the chimichurri sauce. In a small bowl, combine the parsley, oregano, red wine vinegar, red pepper flakes, and olive oil. Stir until all the ingredients are incorporated. Taste and adjust the seasoning as needed.

When the stew is finished, serve it with a generous dollop of the chimichurri sauce. Enjoy!

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