Ingredients

3 tablespoons olive oil

1 large white onion (diced)

1 tablespoon ground cinnamon

2 tablespoons chili powder

4 cloves crushed garlic

1 tablespoon cumin

2 tablespoons fresh lemon juice

4 large tomatoes (peeled and coarsely chopped)

1 medium acorn squash (peeled and diced)

1 cup pinto beans

1 cup water

salt and pepper to taste

Preparation

  1. In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for a few minutes. Mix in the garlic and cumin, saute for a few more minutes before adding the lemon juice and the tomatoes. Mix thoroughly.

  2. Stir the squash, pinto beans, and water into the stew. Let simmer for 1 hour (or until the squash is tender). Stir occasionally throughout hour, adding water if necessary. Finished stew should have a thick stewy texture.