Three Sisters Stew
with squash / poblanos / tortilla chips
Squash, corn, and beans were known as the "three sisters" of Native American agriculture. They were often planted together, as each provided nourishing benefits to the others. Cooking all three together in a richly spiced stew is sure to nourish your mind, body, and soul.
Ingredients
- Butternut squash - 12 oz , peeled and chopped (look for pre-chopped to save time)
- Peppers, poblano - 1 , seeded and chopped (sub another type of pepper or sub bell peppers if you prefer no heat)
- Onions, medium - 1 , chopped
- Garlic - 2 cloves , chopped
- Cumin, ground - 1 1/2 tsp
- Chili powder - 1 1/2 tsp
- Salt - 1 tsp
- Oregano, dried - 1 tsp
- Black pepper - 1/4 tsp
- Corn, frozen - 2 cups , defrosted
- Beans, black (14 oz / 397 g) - 1 can
- Oil, cooking - 1 Tbsp
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Stock, any type - 5 cups
- Lime juice - 2 tsp
- Yogurt, plain or Greek (opt) - for serving (sub sour cream)
- Tortilla chips - 2 cups , for serving
Prep
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Butternut Squash / Poblanos / Onions / Garlic - Slice the top and bottom off of the squash and slice in half lengthwise. Scrape out the seeds and use a sharp knife to carefully remove the peel. Cut into 1” / 1.3 cm cubes. Prep peppers, onions, and garlic as directed. Store squash in its own container. Combine peppers, onions, and garlic together in one container. (Can be done up to 5 days ahead)
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Make spice mix - Combine cumin, chili powder, salt, oregano, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Corn - Run under warm water to defrost, then drain.
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Beans - Drain and rinse.
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Make
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Heat a deep pot or Dutch oven with cooking oil over medium heat. Add peppers, onions, and garlic with a pinch of salt and saute until tender, 4 to 5 minutes.
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Stir in squash and spice mix and saute until spices are fragrant, 1 to 2 minutes.
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Add corn, beans, diced tomatoes, and stock and bring to a gentle simmer. Reduce heat, partially cover with a lid, and simmer until squash is tender, 15 to 18 minutes, stirring occasionally.
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Remove from heat and stir in lime juice. Taste and season with some more salt, pepper, or lime juice, if needed.
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Ladle stew into bowls and top with yogurt (if using). Serve with tortilla chips on the side or crumbled over top of the stew. Enjoy!
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