Tex-Mex Bean and Butternut Squash Stew

Prep time :30 minutes Cook time :10 minutes Servings :4

Stew:

•1 can (15 ounces) READ Southwestern Bean Salad, divided

•1teaspoon ground cumin

•1/4-1/2 teaspoon chi pot le chili powder

•1 clove garlic, chopped

•2 cups cubed or chopped butter nut squash, fresh or frozen

(about 1/2-3/4- inch pieces)

•1 can (141/2 ounces) no-saltadded diced tomatoes

•1 1/2 cups low-sodium vegetable or chicken broth

•1 teaspoon lime zest, plus additional for garnish (optional)

• Chipotle-Lime Crema

•chopped cilantro (optional)

Chipotle-Lime Crema:

•1/4 cup plain non fat yogurt or sour cream

•1 teaspoon lime zest

•1/8 teaspoon chi pot le chili powder

To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.

Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer 10 minutes, or until squash is tender and stew reaches desired thickness.

To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.

Serve topped with Chipotle-Lime Crema, cilantro and lime zest, if desired.

Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.