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Tex-Mex Bean & Butternut Squash Stew
Makes four servings

Stew 1 can (15 ounces) READ Southwestern Bean Salad, divided 1 teaspoon ground cumin 1/4-1/2 teaspoon chipotle chili powder 1 clove garlic, chopped 2 cups cubed or chopped butternut squash, fresh or frozen (about 1/2- to 3/4-inch pieces) 1 can (14.5 ounces) no-salt-added diced tomatoes 1-1/2 cups low-sodium vegetable or chicken broth 1 teaspoon lime zest, plus additional for garnish (optional) Chopped cilantro (optional) Chipotle-Lime Crema 1/4 cup plain nonfat yogurt or sour cream 1 teaspoon lime zest 1/8 teaspoon chipotle 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 stew 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. All materials courtesy of Family Features. Find more recipes to warm yourself from the inside out at and