AUTUMN STEW

Serves 4

1 1/2 cups vegetable stock 1 tablespoon low-sodium soy sauce

1 onion, chopped 1 red bell pepper, diced

4 large garlic cloves, minced 1 15-ounce can chopped tomatoes

1 pound (about 4 cups) butternut squash 1/2 teaspoon oregano

1 1/2 teaspoons chili powder 1/2 teaspoon cumin

1/4 teaspoon black pepper 1 15-ounce can kidney beans

1 1/2 cups fresh or frozen corn

DIRECTIONS

1. Heat 1/2 cup vegetable stock and soy sauce in pressure cooker pot, then add onion, bell pepper and garlic and cook over medium heat until the onion is translucent and most of the vegetable stock has evaporated.
2. Cut the squash in half and remove seeds, then peel and cut into 1/2-inch cubes.
3. Add squash cubes to onion mixture, along with chopped tomatoes, remaining 1 cup water, oregano, chili powder, cumin and pepper.
4. Close lid, bring up to high pressure, then lower heat on stove and cook for 4 minutes.
5. Release pressure using cold-water release method according to manufacturer’s directions.
6. Add kidney beans in their liquid and the corn. Cook without lid on for 5 minutes longer.
7. Serve warm with your favorite bread.