Three Sisters Stew
Ingredients
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 medium green bell pepper, chopped roughly
- 2 – 3 cups pumpkin or winter squash, cubed
- One 14.5-ounce can diced tomatoes with juice
- 1 4-ounce can chopped mild green chilis
- 2 cups canned black beans, rinsed and drained
- 2 cups whole kernel corn
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. pepper
- 2 cups vegetable or chicken stock
- ¼ cup fresh cilantro, chopped
Instructions
- In a large pot, heat oil, over medium heat.
- Add garlic, onion, green pepper and squash; sauté a few minutes.
- Stir in tomatoes, chilis, beans, corn, cumin, oregano, salt and pepper; cook until hot.
- Add stock and bring to a boil.
- Reduce to a simmer; cover and simmer 30 minutes.
- Taste and adjust seasoning as desired; add extra broth if it is very thick.
- Add a spoonful of cilantro, to individual bowls, just before serving.
