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Squash, Sweet Corn, and Bean Stew

A spicy stew inspired by the "Three Sisters" of Native American agriculture
Course Main Course
Cuisine American
Keyword chili, stew
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 people

Ingredients

  • 2.5 lbs butternut squash peeled, seeded, cubed
  • 4 cobs sweet corn
  • 1 can pinto beans undrained
  • 1 can pink beans undrained
  • 2 onions chopped
  • 5 cloves garlic chopped
  • 3-4 serrano peppers chopped
  • 2-3 jalapeno peppers chopped
  • 1 cubanelle pepper chopped
  • 2 tbsp vegetable oil
  • 1 tsp red pepper flakes
  • 4 tomatoes diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp Mexican oregano
  • 1 quart turkey stock
  • 1 bunch cilantro leaves and tender stems, finely chopped
  • salt and pepper to taste

Instructions

  • Cut the sweet corn from the cobs. Discard or find another use for the cobs. Alternatively, use an equivalent amount (2 to 2 1/2 cups) of frozen sweet corn
  • Heat the vegetable oil in a stockpot or Dutch oven. Add the red pepper flakes and stir for a minute, allowing the pepper flavor to infuse the oil.
  • Add the onions, garlic, and peppers. Cook, stirring frequently, until the onions are softened
  • Add the oregano, cumin and chili powder. Cook until aromatic, 1 minute or so
  • Add the tomatoes and cook until heated.
  • Add the squash, sweet corn, and both types of beans. Add the stock. Stir and heat to a low boil, then reduce heat and simmer until squash is tender and the stock reduces/thickens (1 hour or so)
  • Add chopped cilantro and stir in. Season to taste. Serve

Notes

This could be made vegetarian/vegan by using a vegetable stock instead of the turkey stock, that is simply what I had. 
Also you could use canned tomatoes if you had to
This makes quite a bit of soup, and the leftovers are quite good--thicker, with maybe a less bright cilantro flavor. 
If you like it spicier, add more fresh and/or dried peppers.