This is real winter food. The chipotle adds an extra smokey, meaty flavor to this cozy dish. Eat this hearty vegetable stew with a piece of good cornbread or a bowl of brown rice and a salad, and you’ll have a perfectly balanced vegetarian supper.

20 min prep

4 servings 

14 ingredients 


  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, sliced
  • Salt, to taste
  • 1 onion, chopped
  • 1 red bell pepper or orange bell pepper or yellow bell pepper, diced
  • 1 small bunch collard greens, stems discarded, leaves roughly cut into 1-inch pieces
  • 1 small kabocha squash or pumpkin, seeds removed, peeled and cut into 1-inch cubes
  • 1 cup canned diced tomatoes
  • 1 (14-ounce) can black-eyed peas, drained and rinsed or 1 recipe of our Black-Eyed Peas
  • 2 dried chipotle chilies
  • Water or broth, as needed
  • 1 whole stem cilantro
  • 2 to 3 handfuls arugula or spinach (optional)


  1. Heat oil in a stockpot over medium-high heat. Add cumin seeds, toast for 1 minute, or until fragrant.  Add the garlic and cook until it just begins to turn golden. Add onions, peppers, and a sprinkle of salt. Sauté until the onion starts to turn transparent.
  2. Add collards and cook until they begin wilt. Add kabocha, mix well and partially cover. Cook for 5 to 7 minutes or until the kabocha begins to soften.
  3. Add tomatoes and cook over a high heat until they begin to turn an orangey red. Add the black eyed-peas, chipotle, and enough water or broth to just cover the vegetables. Lay a cilantro stem on top, bring to a boil, then cover and simmer for 20-30 minutes or until the kabocha is soft.
  4. Remove the cilantro and taste for salt. Stir in the arugula or spinach, if using. Let the stew sit for another 5-10 minutes. Serve with our Cornbread.

Nutrition Facts (per serving) 

Calories: 341; Fat: 15g; Saturated fat: 2g; Polyunsaturated fat: 2g; Monounsaturated fat: 10g; Polyunsaturated fat: 10g; Carbohydrates: 49g; Sugar: 14g; Fiber: 8g; Protein: 11g; Sodium: 1550 mg

Chef Tips

Try cooking your own black eyed-peas for this dish. The extra flavor makes it worth the trouble.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

This recipe was originally published by Cook for Your LIfe. It is republished by permission. 

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