Dinner · Chilean

Porotos Granados (Chilean Bean Stew)

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 15, 2026

This hearty Chilean bean stew is pure comfort in a bowl, loaded with tender butternut squash, creamy beans, and sweet corn. It simmers on the stove with almost no fuss, and the squash naturally thickens everything into something rich and satisfying. Perfect for a cozy meatless dinner that still feels filling.

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Porotos Granados (Chilean Bean Stew)

Why you'll love this

  • One pot and mostly hands-off simmering.
  • Naturally thickened by the squash, no flour needed.
  • Budget-friendly pantry ingredients.
  • Hearty and filling without any meat.

EveryDayMeal recipe

Porotos Granados (Chilean Bean Stew)

Prep
15m
Cook
50m
Total
65m
Serves
6
Level
Easy

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cups butternut squash, peeled and cubed
  • 1 can (15 ounces) Great Northern beans, drained and rinsed
  • 1 cup lima beans
  • 3 cups chicken stock
  • 2 cups corn kernels
  • 2 tablespoons fresh basil, chopped
  • 1 banana pepper, chopped

Equipment

  • Large stock pot with lid
  • Cutting board
  • Chef's knife
  • Wooden spoon

Instructions

  1. Heat the olive oil in a large stock pot over medium heat. Add the chopped onion, cover, and cook until soft and translucent, about 5 minutes, so the base tastes sweet and mellow rather than sharp.
  2. Stir in the butternut squash, Great Northern beans, and lima beans, then pour in the chicken stock until everything is submerged.
  3. Cover and simmer for 30 to 45 minutes, until the squash is fork tender and starting to break down, which naturally thickens the stew.
  4. Stir in the corn and basil, then cook uncovered for about 10 more minutes, until the stew thickens to about the consistency of pancake batter.
  5. Ladle into bowls and top each serving with chopped banana pepper for a bright, mild kick.

Tips from the kitchen

  • Cut the squash into even, bite-size cubes so it cooks at the same rate and breaks down evenly to thicken the stew.
  • If the stew looks too thin, mash some of the squash against the side of the pot with a spoon to thicken it fast.
  • Use vegetable stock in place of chicken stock to make this fully vegetarian.

Estimated nutrition per serving: 230 cal · 11g protein · 40g carbs · 4g fat

Make it your own

  • Swap the Great Northern beans for cannellini or navy beans.
  • Add a diced tomato with the squash for a slightly brighter, tangier broth.
  • Stir in a pinch of smoked paprika or cumin for extra warmth.

Storing & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water to loosen it, since it thickens as it sits. It also freezes well for up to 3 months.

Good to know

Can I use fresh or frozen corn?
Both work great. Frozen corn can go straight in, and fresh kernels cut off the cob add extra sweetness.
My stew is too thick, what do I do?
Just stir in more stock or water a little at a time until it reaches the consistency you like.
Can I make this ahead?
Yes, it actually tastes better the next day. Make it up to 2 days ahead and reheat with a splash of liquid.
What if I can't find banana peppers?
Use a mild pickled pepper, a little chopped bell pepper, or a pinch of red pepper flakes instead.

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