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Chilean-Style Bean, Butternut and Corn Stew

Chilean-Style Bean, Butternut and Corn Stew

This red, chili-spiced Chilean-style soup brings back late-summer vegetal flavors with frozen corn and squash.

By Diane UngerNovember 15, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

Beans, corn and squash are combined in the nourishing Chilean stew called porotos granados. It traditionally is made in late summer, after these crops are harvested, but our version with frozen vegetables and canned beans is easy to throw together anytime. The recipe calls for frozen butternut squash cubes; the size of the chunks varies from brand to brand, so begin testing for doneness after 5 minutes of cooking. Larger pieces may require about 10 minutes to become tender.

Ingredients
  • 2

    15½-ounce cans pinto beans OR kidney beans, drained but not rinsed

  • 3

    tablespoons extra-virgin olive oil

  • 1

    large yellow onion, chopped

  • 2

    jalapeño chilies, stemmed, seeded and minced

  • Kosher salt and ground black pepper

  • 2

    tablespoons sweet paprika OR 1½ tablespoons sweet paprika, plus 1½ teaspoons smoked paprika

  • 1

    28-ounce can whole peeled tomatoes, crushed by hand

  • 1

    quart low-sodium chicken broth OR vegetable broth

  • 1

    10-ounce bag frozen butternut squash cubes (about 2 cups), not thawed

  • 1

    cup frozen corn kernels, not thawed

  • Optional garnish: Red wine vinegar OR chopped fresh cilantro (or basil) OR both

Step 1

In a medium bowl, using a potato masher, mash half of the beans until mostly smooth; set aside.

Step 2

In a large pot over medium, heat the oil until shimmering. Add the onion, jalapeños and ½ teaspoon salt; cover and cook, stirring occasionally, until the onion begins to soften and brown, about 7 minutes. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Add the mashed beans, tomatoes with juices, broth and 2 cups water. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the onion is tender, about 15 minutes.

Step 3

Add the squash, corn and remaining whole beans. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the squash is tender but not falling apart, 5 to 10 minutes. Off heat, taste and season with salt and pepper.

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