Slow Cooker Butternut Squash & Kale Stew
Protein-packed and super scrumptious, this stew will warm your body from the inside out.
Servings: 6 people
Calories: 229kcal
Ingredients
- 2 cups carrots sliced
- 1 butternut squash small, cut into 1/2 inch cubes
- 1 sweet potato cut into 1/2 inch cubes
- 1/2 cup cilantro fresh, chopped
- 1 onion small, diced
- 1 garlic clove minced
- 30 ounces black beans cans, drained and rinsed
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- kosher or sea salt to taste
- 2 cups vegetable juice (I used R.W. Knudsen, Organic Very Veggie Juice, no sugar added)
- 2 cups vegetable broth low-sodium
- 8 ounces kale coarsely chopped
Instructions
- Combine all ingredients, except for the kale, in the slow cooker.
- Cover and cook on low 6-8 hours, high for 3-4 hours, or until veggies are tender.
- Add kale and cover for about ten minutes until the kale is wilted.
Nutrition
Serving: 1cup | Calories: 229kcal | Carbohydrates: 46g | Protein: 13g | Fat: 1g | Sodium: 413mg | Fiber: 15g | Sugar: 8g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7