Three Sisters Chili: A Celebration of Harvest Season

Whether you’re looking for a satisfying vegan meal, a healthy dinner option, or simply a delicious way to celebrate the fall season, Three Sisters Chili will warm you up from the inside out. This recipe is inspired by the Haudenosaunee (Iroquois) tradition of “Three Sisters” gardening. The Three Sisters –corn, beans, and squash — have been grown together by Native Americans for centuries in a symbiotic relationship. The flavors of these vegetables come together beautifully in this chili, creating a wholesome, nourishing meal that warms you from the inside out.

The Three Sisters

The Three Sisters — corn, beans, and squash — are staples of Native American agriculture, particularly in the Haudenosaunee (Iroquois) tradition. These crops are planted together because they benefit one another in a unique way. The corn provides a natural structure for the beans to climb, the beans fix nitrogen in the soil to fertilize the corn, and the squash’s broad leaves shade the ground, helping to retain moisture and deter weeds.

I’ve always loved the symbolism of these crops growing together, and when I make this chili, it feels like a celebration of harmony, both in the garden and on the dinner table. Plus, it’s a delicious way to use up the late season harvest!

Why You’ll Love Three Sisters Chili

Packed with Garden Freshness

This chili is full of the vibrant flavors of freshly harvested produce, including sweet corn, tender green beans, and earthy squash. It’s a great way to embrace the transition to colder temperatures by celebrating the vegetables that thrive at the end of the growing season.

Nutritious and Filling

Corn, beans, and squash are not only delicious together but also incredibly nourishing. The combination of fiber, protein, and vitamins in this chili makes it a satisfying and wholesome meal. Plus, it’s naturally vegan, gluten-free, and dairy-free making it suitable for a variety of dietary needs.

Hearty and Comforting

While this chili is packed with vegetables, it’s still wonderfully hearty and comforting. The flavors are rich and robust, perfect for those cool fall evenings when you’re craving something warm and cozy.

Ingredient Notes

Winter Squash. Butternut squash is my favorite winter squash to use in chili as its relatively easy to peel and cube, but other varieties like acorn or kabocha squash will also work.

Green Beans. Technically you can use any canned bean and it would still count as a three sisters chili, but I recommend trying fresh green beans if you’ve never had them in chili before. They add a freshness that is often lacking in chili recipes. If you don’t have access to fresh green beans, use can use frozen instead.

Sweet Corn. Fresh or frozen sweet corn adds a lovely texture and a natural sweetness to the chili that balances out the heat and smokiness of the spices.

Spices. I wrote this recipe to be mildly spicy. Adjust spices and chipotles to your liking (I like another teaspoon of chili powder and to add a few diced chipotles when making it for myself).

Tips for Success

• Use Fresh or Frozen Veggies: Fresh produce will give you the best flavor, but frozen vegetables work just as well when you’re craving this chili outside of the harvest season. I’ve made this with frozen corn and green beans, but have never tried frozen squash before.
• Add Protein: For an extra boost of protein, I’d recommend adding 1 or 2 cans of beans to keep it vegan or ground turkey for a meat option.
• Make it Ahead: This chili tastes even better the next day, so feel free to make it ahead of time and reheat for an easy meal during the week.
• Don’t forget the toppings: No bowl of chili is complete without garnishes and toppings! Cilantro, diced hot pepper, sliced avocado, sour cream, or shredded cheese would all be welcome additions on top of this chili.

More Cozy One Pot Meals You’ll Love

One Pot Farro with Green Beans and Tomatoes

30-Minute Kale Andouille Soup

One Pot Brothy Butter Beans with Leeks and Spinach

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Three Sisters Chili

Three Sisters Chili is a tribute to the Haudenosaunee’s age-old tradition of planting corn, beans, and squash together. It’s a dish that feels like a bowl of garden-fresh comfort, full of vibrant vegetables and wholesome ingredients.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Dinner, Soup

Cuisine: American, Tex-Mex

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

• 3 tbsp neutral oil
• 1 large yellow onion chopped
• 3 cloves garlic peeled and chopped
• 1 jalapeno chopped
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp ground corriander
• 1 tsp salt
• 1 28-oz can diced tomatoes
• 1 tbsp canned chipotle in adobo sauce plus more to taste
• 2 c vegetable stock
• 1 small acorn or butternut squash, about 2 c peeled, seeded, and cut into ½" cubes
• 2 c green beans ends trimmed and cut into 1" pieces
• 2 c corn from 2 ears

Instructions

• Heat oil in large heavy-bottomed pot over medium heat. Add onion and cook until just beginning to brown, about 5 minutes. Add the garlic and jalapeno and cook another 2 minutes.
• Add the spices and salt, stir and cook for 30 seconds before adding tomatoes, adobo sauce, and broth. Stir and bring to a simmer. Add cubes of squash and cook until the squash is tender and easily pierced by a knife, about 20 minutes.
• Stir in the green beans and corn and continue simmering until the beans reach your desired tenderness, another 5-10 minutes. Taste and add more salt or spices to taste.