Three sisters stew
6
Points®
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
Uncooked onion
1.5 cup(s), chopped
Red bell pepper
1 large
Garlic
4 large clove(s)
Uncooked butternut squash
3 cup(s), cubed
Low sodium vegetable broth
2.5 cup(s)
Frozen corn
2 cup(s)
Canned pinto beans
1.5 cup(s)
No salt added canned diced tomatoes
14.5 oz
Canned diced green chiles
4 oz
Ground cumin
2 tsp
Dried oregano
1 tsp
Kosher salt
1 tsp
Black pepper
0.5 tsp
Fresh parsley
6 Tbsp
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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