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Photo of Three Sisters Stew by WW

Three Sisters Stew

2
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
6
Difficulty
Easy
In Native American lore, “three sisters” refers to corn, squash, and beans, which are traditionally planted together—the beans at the base of the corn stalks, which serve as “stakes” for the vines to climb up, and squash in between so its large leaves can shade the ground and keep the soil moist. Here, a simple vegan stew celebrates the trio to delicious effect.

Ingredients

Olive oil

2 tbsp(s)

Onion

1½ cup(s)

Red bell pepper

1 large, chopped

Garlic

4 clove(s), large, minced

Butternut squash

3 cup(s), cubed

Fat free reduced sodium vegetable broth

2½ cup(s)

Frozen corn

2 cup(s)

Canned pinto beans

1½ cup(s), rinsed and drained

No salt added diced tomatoes

14½ oz

Canned green chili peppers

4 oz

Ground cumin

2 tsp(s)

Dried oregano

1 tsp(s)

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s)

Fresh parsley

6 tbsp(s), or cilantro, chopped (optional)

Instructions

  1. Heat the oil in a Dutch oven over medium. Add the onion, bell pepper, and garlic; cook until the vegetables are softened, 7 to 8 minutes, stirring occasionally. Stir in the squash, broth, corn, beans, tomatoes, chiles, cumin, oregano, salt, and black pepper; bring to a boil over high heat. Reduce the heat to low, partially cover, and simmer until the squash is tender, 25 to 30 minutes. Garnish with parsley, if desired.
  2. Serving size: 1 ⅓ cups

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