Why this recipe works: A colourful pantry stew with a mild chile base. Squash adds body, while corn and lime keep the final bowl bright.
Method
- Heat the oil in a pot over medium heat. Cook the onions and bell pepper for 7 minutes. Add the garlic for 30 seconds.
- Add the cumin, oregano and chili powder and stir briefly.
- Add the squash, tomatoes and stock. Simmer partly covered for 18 to 22 minutes.
- Add the black beans and corn. Simmer for 8 minutes, until the squash is tender.
- Mash a small ladleful of beans and squash and stir it back in if a thicker texture is wanted.
- Add lime juice, season and finish with cilantro if using.
Cultural note
Mexico has many regional bean and squash dishes. This weeknight stew uses widely available ingredients and a general flavour profile rather than reproducing one named traditional recipe.
Useful notes
Choose a mild chili powder blend unless you know its heat level.
Frozen corn can go straight into the pot.
Lime juice should be added after cooking for the clearest flavour.
Serving ideas
Serve with rice, tortillas, avocado or shredded cabbage.
Storage and reheating
Refrigerate for 3 to 4 days or freeze for up to 3 months.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
