Three Sisters Stew
By Mary McDougall
Serves: 8-10
Prep Time: 15 min
Cook Time: 45 min
Ingredients
1 1/4 Cups
Water
1
Onion, chopped
1
Bell pepper, chopped
2 Cloves
Garlic, minced
2-15 Ounce Cans
Fire roasted tomatoes, chopped
15 Ounce Can
Pinto beans, drained and rinsed
10 Ounce Bag
Frozen corn kernels
4 Cups
Butternut squash, peeled and chopped
4 Ounce Can
Chopped green chilies
1 Tsp
Chili powder
1 Tsp
Cumin
1 Tsp
Coriander
1 Tsp
Oregano
1/4 Tsp
Crushed red pepper
Directions
1
Place 1/4 cup of the water in a large pot with the onion, bell pepper and garlic. Cook, stirring occasionally, until onion and peppers soften slightly, about 4-5 minutes. Add the remaining water and all the other ingredients. Mix well, bring to a boil, reduce heat, cover and simmer for about 35 minutes, until squash is tender. Serve in a bowl with some hearty whole wheat bread on the side.
Hints: This may be made with red or green bell pepper. Fresh corn may be used instead of frozen, if desired. And any type of hearty winter squash may be used in place of the butternut squash. If you would like a bit more heat, use one or two fresh chopped jalapenos instead of the canned green chilies.
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