Three Sisters Chili
A tribute to the Haudenosaunee’s age-old tradition of planting corn, beans, and squash together, this chili is full of nourishing vegetables and big flavors.
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.