Three Sisters Stew

• Vegan
• Gluten free

• Produce

  • 2 cups Black beans, cooked
  • 1/4 cup Cilantro, fresh
  • 2 cups Corn
  • 2 cloves Garlic
  • 1 can Green chiles, mild
  • 1 Green pepper, medium
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 2 cups Pumpkin or winter squash
  • 1 can Tomatoes

• Canned Goods

  • 2 cups Vegetable stock

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on artofnaturalliving.com

Description

Ingredients

• • 1 tablespoons vegetable oil
• • 2 cloves garlic, minced
• • 1 medium onion, diced
• • 1 medium green pepper, chopped roughly
• • 2-3 cups pumpkin or winter squash cubes (1 butternut squash or 2 smaller squash)
• • 1 can (14.5 to 16 ounces) diced tomatoes with juice (or about 1 quart fresh)
• • 1 can (4 ounces) chopped mild green chiles (or 1-2 finely chopped jalepeno peppers)
• • 2 cups cooked black beans (if using canned, rinse and drain)
• • 2 cups corn kernels (2-3 ears of fresh corn)
• • 2 teaspoons ground cumin
• • 1 teaspoon dried oregano
• • 1 teaspoons salt
• • 1 teaspoon pepper
• • 2 cups vegetable stock (or chicken stock)
• • ¼ cup chopped fresh cilantro

Directions

• In a large pot, heat oil. Add garlic, onion, green pepper and squash and sauté a few minutes over medium heat. Stir in tomatoes, chiles, beans, corn, cumin, oregano, salt and pepper and 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 (you can also add extra broth if it is very thick). Add a spoonful of cilantro to individual bowls just before serving.

Nutrition